By Jelena B
Italian Roasted Tomato and Red Pepper Pasta Salad
1 step
Prep:15minCook:20min
Updated at: Thu, 17 Aug 2023 02:43:38 GMT
Nutrition balance score
Great
Glycemic Index
49
Low
Glycemic Load
17
Moderate
Nutrition per serving
Calories168.7 kcal (8%)
Total Fat1.1 g (2%)
Carbs33.6 g (13%)
Sugars6 g (7%)
Protein6.3 g (13%)
Sodium256.4 mg (13%)
Fiber3.8 g (13%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
400gmixed red and yellow cherry tomatoes
halved
1 Tbspdried basil
2 tspgarlic granules
freshly ground black pepper
spray oil
300gspiral pasta
dried, cooked
200groasted red peppers in brine
from a jar, drained, rinsed and finely chopped
6spring onions
finely chopped
70grocket leaves
fresh basil leaves
roughly chopped, plus a few whole leaves to garnish
4 TbspFat Free Italian dressing
Instructions
Step 1
Preheat your oven to 160° C/fan 140°C/gas. Put the tomatoes on a baking tray cut side up, then sprinkle with the dried basil and garlic granules, season with pepper and spray with Frylight. Roast for 15-20 minutes, or until just collapsing, then leave to cool. Cook the pasta according to the instructions. Drain, cool under cold running water and transfer to a large salad bowl. Add the roasted tomatoes and their juices, peppers, spring onions, rocket and fresh basil and toss. Drizzle with the dressing, toss well again and serve garnished with the whole basil leaves.
