Calories per serving: 449 kcal
Calories per 100g: 227 kcal
100g Sun-Dried Tomatoes
200g Cherry Tomatoes
1 bunch Basil
Cook pasta in salted boiling water for 2 minutes less than the package instructions. Meanwhile cut the Feta into chunks and halve the cherry tomatoes. Rinse the basil and rip into smaller pieces. When the pasta has finished cooking, reserve some of the cooking water and then drain. Add the pesto, sun-dried tomatoes and cherry tomatoes to the pasta and mix well. Carefully mix in the feta, rucola and basil in before serving.
Store for up to 3 days in an airtight container in the fridge, without the rucola and basil, these should be added just before serving.
For a vegan option, use a vegan pesto and vegan feta alternative, there are some pretty good ones out there.
For a gluten-free option, why not try lentil, chickpea or pea pasta.
If you don’t like olives, feel free to leave these out.