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Pasta salad with sun-dried tomatoes and goats’ cheese


main course
4 people
20 mins cooking time


300g penne rigate pasta
3 tbsp sun-dried tomatoes, drained
4 tbsp Carbonell Grapeseed Oil
1 tbsp Balsamic Vinegar of Modena
½ clove garlic, finely chopped
1 can chickpeas (400 g), drained
250g cherry tomatoes, halved
75g rocket
150g soft goats’ cheese
50g fresh basil leaves (optional)


Cook the penne as directed on the packet, until al dente. Drain and rinse under cold running water to stop the cooking process. Allow to cool.
Cut the sun-dried tomatoes into strips. Blend Carbonell Grapeseed Oil, vinegar and garlic, and season with salt and pepper. Mix the penne with the sun-dried tomatoes, chickpeas, cherry tomatoes and rocket. Toss the dressing through and crumble the goats’ cheese on top. Serve with a garnish of fresh basil leaves (optional).


Also delicious with lightly cooked fennel. Cut fennel into thin wedges and add to the pasta water for the last 3 minutes of cooking. Drain with pastaand continue with the recipe.

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