Pasta Salad in Jam Jars

Roasted Butternut, feta cheese and sundried tomato pasta salad presented in Jam jars


  • 1 packet imported penne pasta
  • 200g butternut wedges, peeled
  • 50g butter
  • ground cinnamon
  • 2 tablespoons olive oil
  • juice of 1 orange and 2 slices of orange
  • 2 tablespoons sunflower seeds
  • 180g Danish feta cheese
  • 1/4 cup sundried tomatoes
  • fresh coriander, basil
  • balsamic vinegar
  • salt, pepper,


  1. Preheat the oven to 180’C.In a roasting dish, spread the butter over the butternut and drizzle with some cinnamon, salt and pepper. Pour some oil and orange juice over, adding the orange slices and mix to coat the butternut. Roast for about 20-25 minutes, stirring occasionally so that it becomes soft and golden brown. Set aside.
    Boil the pasta in rapidly boiling water until al dente for about 8 minutes and drain.
  2. To assemble, combine the pasta, butternut, feta, sundried tomatoes and herbs in a bowl and stir. Season with salt, pepper, olive oil and a touch of balsamic vinegar and lightly stir.
  3. Neatly put this into a jam jar for a novelty factor and seal until ready to eat. This salad lasts about 3 days in the jar.