NZ Woman's Weekly

Take-to-work fusilli salad recipe

  • Meal Type

  • Servings

  • Courses

    Quick lunch

The salty feta balances out the sweetness of the dates,
basil and cherry tomatoes.

Serves 2

  • 1 punnet cherry tomatoes
  • 1 small red onion, quartered
  • 2 tbsp olive oil
  • Sea salt
  • Black pepper
  • 1 cup fusilli pasta
  • 10 dates, chopped
  • 10 basil leaves, roughly chopped
  • 150g firm feta
  1. Preheat oven to 180oC. Place tomatoes and onion in a baking tray, drizzle with olive oil and season. Roast for 15 minutes until the tomato skins burst.
  2. Cook pasta according to packet instructions. Drain and allow to cool.
  3. Mix pasta with tomatoes, onion, dates and basil. Divide between two serving jars. Crumble feta over, and add dressing.


  • ½ tbsp black mustard seeds
  • 1 tbsp balsamic vinegar
  • 2 tbsp avocado oil
  • 1 tbsp brown sugar
  1. Whisk all ingredients together.

 Take a look at this delicious courgette and coriander salad recipe here.

Issue 1541

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