Roasted Tomato Feta Pasta Toss

Roasted Tomato Feta Pasta Toss

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Give it a stir, and a toss, and a little splash of Newman’s Own Garlic Vinaigrette & Marinade for a hearty and tasty homemade bake that’s perfect for any night of the week.

Pair it as a side dish or try it as a main with farfalle pasta.

Serves: 4 to 6

Prep Time: 15

Cook Time: 45

Print Recipe


  • 4 cups cherry tomatoes
  • 2 shallots, thinly sliced
  • 6 cloves garlic, halved
  • 1/2 cup Newman’s Own Garlic Vinaigrette & Marinade, divided
  • 1/2 tsp Newman’s Own Sea Salt Flakes
  • 1/2 tsp Newman’s Own Coarse Ground Black Pepper
  • 1/4 tsp Newman’s Own Organic Crushed Red Chili Pepper Flakes
  • 1 block (8 oz) feta cheese
  • 6 small sprigs fresh thyme
  • 12 oz farfalle pasta
  • 1/4 cup thinly sliced fresh basil leaves
  • 1 tbsp freshly grated lemon zest
  • 2 tbsp freshly squeezed lemon juice
  • 2 tbsp Newman’s Own Organic Parsley Flakes



Preheat oven to 400°F.


In 9-inch square baking dish, stir together tomatoes, shallots, garlic, 1/4 cup vinaigrette, salt, pepper and chili flakes. Arrange feta in center of baking dish, with tomatoes mixture surrounding it. Top with thyme sprigs and drizzle with remaining vinaigrette.


Bake for 30 to 35 minutes or until tomatoes are splitting and feta is golden brown. Discard thyme sprigs. Stir together tomatoes mixture and feta until feta starts to crumble.


Meanwhile, cook farfalle according to package directions. Reserve 1/4 cup cooking liquid; drain farfalle.


Add pasta and pasta cooking liquid to tomato mixture. Add basil, lemon zest and lemon juice; stir until well coated.


Garnish with parsley before serving.

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