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Categories:
tomatoes red onion olive oil fusilli pasta dates basil Feta dressing black mustard seeds balsamic vinegar avocado oil brown sugar
Viewed: 42 - Published at: 6 years agoIngredients
- 9 oz cherry tomatoes
- 1 None small red onion, quartered
- 2 tbsp olive oil
- 3.5 oz fusilli pasta
- 10 None dates, chopped
- 10 None fresh basil leaves, roughly chopped
- 5 oz feta
- None None FOR THE DRESSING
- 1/2 tbsp black mustard seeds
- 1/2 tbsp balsamic vinegar
- 2 tbsp avocado oil
- 1 tbsp brown sugar
Method
- Preheat oven to 350°F. Place tomatoes and onion on a baking tray and drizzle with olive oil. Season then roast for 15 mins, or until tomato skins burst.
- Cook pasta in boiling salted water until al dente. Rinse under cold running water until cool then drain. Transfer to a large bowl along with tomatoes, onion, dates and basil. Distribute between 2 serving dishes and crumble feta over top.
- Whisk together dressing ingredients then drizzle over salads to serve.
