4
Easy
15 minutes
10 minutes
Mix the tomatoes with the olive oil, then turn onto a grill pan and slide under a very hot grill.
Leave for 5 minutes, or until starting to catch and split. Season to taste.
Blend ½ cup of the grilled tomatoes (tightly packed) with the dressing ingredients.
Mix the remaining tomatoes with the just-cooked and drained pasta and dressing.
Top with ham and parsley and check seasoning – if necessary, loosen the pasta with extra olive oil or add a drizzle to each serving.
Serve at room temperature.
Cook’s note: Leave out the ham and use shavings of Parmesan instead or add thin slices of roast steak.
Per serving: 1732.3 kJ, 11.4 g protein, 24.3 g fat, 36.6 g carbs
TASTE’s take:
The fresh wholewheat pasta has good texture - not all heavy - and stands up well to the robust grilled tomato and balsamic dressing.
