Pasta Salad with Sundried Tomatoes, Feta Cheese, Slow Roasted Peppers, Pesto, Parmesan and Basil

Prep Time


Cook Time

15 min




200200 g Country Range Pasta Spirals

5050 g Country Range Sundried Tomatoes

5050 g feta cheese, chopped

1 1 red pepper

Country Range Extra Virgin Olive Oil

sprig of fresh rosemary

1 1 clove of garlic

1010 g parmesan cheese

5050 ml Country Range Pesto

salt and pepper, to season

fresh basil, to garnish

Multiply by
  • 1Pre-heat oven to 160°C/325°F/Gas Mark 3.
  • 2Cook the pasta in salted boiling water with a splash of oil for 10-15 minutes then refresh in cold water until cold.
  • 3Prick the red pepper with a sharp knife and place onto an ovenproof tray. Splash with oil, add the garlic and rosemary and roll in tin foil. Bake in the oven for 15 minutes then leave to cool in the tin foil.
  • 4Once cold, peel the pepper and remove the seeds. Dice into 1cm cubes.
  • 5Chop the sundried tomatoes and feta cheese into 1cm cubes and mix with the pasta, peppers, parmesan and pesto.
  • 6Season to taste and finish with fresh basil.