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


  1. 4 cups cherry tomatoes
  2. 2 shallots, thinly sliced
  3. 6 cloves garlic, halved
  4. 1/2 cup Newman’s Own Garlic Vinaigrette & Marinade, divided
  5. 1/2 tsp salt
  6. 1/2 tsp black pepper
  7. 1/4 tsp chili flakes
  8. 1 block (8 oz) feta cheese
  9. 6 small sprigs fresh thyme
  10. 12 oz farfalle pasta
  11. 1/4 cup thinly sliced fresh basil leaves
  12. 1 tbsp freshly grated lemon zest
  13. 2 tbsp freshly squeezed lemon juice
  14. 2 tbsp finely chopped fresh parsley



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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