Home
Recipes
Starters & Light meals

Chickpea fries

Chickpea recipes

Chickpea fries

20 minutes

Salmon crudo

Fish recipes

Salmon crudo

Baby gem salad

Five-ingredient recipes

Baby gem salad

10 minutes

Herby riso pasta salad

Braai recipes

Herby riso pasta salad

20 minutes

Bruschetta with smashed peas

Beans recipes

Bruschetta with smashed peas

10 minutes

Prawns with tom yum salad

Asian recipes

Prawns with tom yum salad

20 minutes

Nam jim mushrooms

Asian recipes

Nam jim mushrooms

20 minutes

Loadshedding platter

Air-fryer recipes

Loadshedding platter

10 minutes

Cheat’s burrata and blood orange salad

Cheese recipes

Cheat’s burrata and blood orange salad

Harissa-roasted broccoli with herby feta yoghurt

Broccoli recipes

Harissa-roasted broccoli with herby feta yoghurt

20 minutes

Potato chip frittata

Chip recipes

Potato chip frittata

20 minutes

Sundried tomato pasta salad

Great value

Sundried tomato pasta salad

15 minutes

Load more

Sundried tomato pasta salad

By Abigail Donnelly

Serves 4 to 6

Difficulty Easy

Prep Time 5 minutes

Cooking Time 15 minutes

Ingredients

3 T olive oil
3 cloves garlic, crushed
240 g Woolworths sundried tomato quarters, brine included
20 g Italian parsley, finely chopped
sea salt and freshly ground black pepper, to taste
4 fresh tomatoes, cubed
500 g rigatoni, cooked al dente
250 g ricotta or feta
lemon juice, for serving

Method

1. Heat the olive oil in a large pan over a medium heat, then add the garlic and sundried tomatoes and their brine. Cook for 5–10 minutes, mashing the tomatoes using a potato masher so that they break up a bit.

2. Remove from the heat, then add the parsley and seasoning.

3. Add the fresh tomatoes to the pan, then toss the pasta and ricotta through the crushed tomatoes and serve with a squeeze of lemon juice.

Cook's note: This easy weekday pasta salad can be changed up to use feta instead of ricotta, penne instead of rigatoni, and can be served warm or cold. It’s a great side to braaied wors.

Find more pasta recipes here.

Photographs: Jan Ras
Food assistants: Bianca Strydom and Keletso Motau