Farfalline and tomato pasta salad recipe

  • Serves 2
  • 10 mins to prepare and 30 mins to cook
  • 496 calories / serving
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Preheat the oven to Gas Mark 5, 190°C, 170°C fan. 

Toss the cherry tomatoes with 1tbsp of the olive oil in a small roasting tin. Roast for 25-30 minutes, until the tomato skins have split and are beginning to blacken. Stir in the peas (even if frozen), sprinkle with the balsamic vinegar and crush the tomatoes with the back of a fork to create a ‘sauce’.

Meanwhile, cook the pasta in plenty of salted, boiling water according to pack instructions. Drain well in a sieve (a colander might let pasta slip through the holes) and refresh under cool water. Drain again and toss with the remaining olive oil to prevent sticking.

Combine the tomato mixture with the pasta and the grated cheese. 


If your little ones prefer a smooth sauce and would be put off by the texture of roast tomatoes, use a handheld blender to puree the tomatoes after roasting or simply mash them very thoroughly with a fork. 

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  • Ingredients

  • 300g cherry tomatoes
  • 2tbsp extra virgin olive oil
  • 100g peas, fresh or frozen
  • 2tsp balsamic vinegar
  • 125g dried farfalline pasta or other mini pasta shapes
  • 50g red Leicester cheese, coarsely grated
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  • Energy 2081kj 496kcal 25%
  • Fat 21.8g 31%
  • Saturates 7.3g 37%
  • Sugars 10.7g 12%
  • Salt 0.5g 8%

of the reference intake
Carbohydrate 61.1g Protein 17.8g Fibre 7.9g


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