Toss a colourful array of juicy, chopped tomatoes through a steaming bowl of noodles for a light and nutritious summery classic – bruschetta pasta.
- 4 tomatoes, chopped
- 1 red onion, chopped
- 100 g crumbled feta cheese
- 2 tbsps extra virgin olive oil
- 1 tbsp red wine vinegar
- 1 crushed garlic clove
- 375 g pasta, cooked
- ½ cup basil leaves
In a bowl, combine 4 chopped tomatoes, 1 chopped red onion, 100 g crumbled feta cheese, 2 tbsps extra virgin olive oil, 1 tbsp red wine vinegar and 1 crushed garlic clove. Season to taste.
Toss through hot pasta with basil leaves.
Photo: Rob Shaw/bauersyndication.com.au