Sundried tomato pasta salad

Sundried tomato pasta salad

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  • 4 to 6
  • Easy
  • Meat-free
  • 5 minutes
  • 15 minutes
  • Domaine Grier French Rosé 2019


  • 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

Cooking Instructions

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

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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