4 Servings
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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.

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