Fancying a salad but you don't want to give up on carbs? This pasta fredda is the answer. Orecchiette with roasted tomato salsa, fresh baby plum tomatoes, celery, olives and ricotta salata. FULL RECIPE Feeds 4 - 500g of orecchiette For the roasted tomato salsa: - A few basil leaves - 250g of baby plum tomatoes - 1 sun-dried tomato - Olive oil - Salt For the raw salsa: - 2 sticks of celery - 200g of mixed colour baby tomatoes - 100g of green olives - A few basil leaves - Olive oil - Salt Method: 1. Roast the baby plum tomatoes with salt, olive oil and a few basil leaves until they start bursting. Add them to the blender with the sun-dried tomatoes, olive oil and basil. Blitz and leave to one side. Quarter the fresh baby tomatoes, thinly sliced the celery, olives and a few leaves of basil. Add all the ingredients into a bowl and season with olive oil and salt. 2. Cook the orecchiette and transfer it straight into the bowl with the fresh vegetables. 3. At this point you can serve the pasta warm with the roasted salsa or you can leave it to cool down and keep it in the fridge for later - it’s also delicious served chilled! SOCIAL Instagram: https://www.instagram.com/our_cookingjourney/ TikTok: https://www.tiktok.com/@our_cookingjourney Facebook: https://www.facebook.com/ourcookingjourney/ Pinterest: https://uk.pinterest.com/OurCookingJourney/ Website: https://www.ourcookingjourney.com/