• Prep: 15 min
  • Cook: 20 min
  • Serves: 6-8

Put a spin on the soggy pasta salads of holiday weekends past with this bright, harissa-spiked option.

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  • 1 pound cherry tomatoes
  • 1 large or 2 small shallots
  • 1 cup pitted castelvetrano or cerignola green olives
  • 4 anchovies (optional)
  • 4 garlic cloves
  • 3 tablespoons mild harissa paste
  • 1 lemon
  • 2/3 cup evoo
  • 1 pound short, curly pasta (radiatore, fusilli corti bucati, campanelle, cavatappi, rotini)
  • 1 clamshell Bowery Parsley
  • 1 clamshell Bowery Basil
  • 1 block feta cheese, crumbled
  1. Preheat oven to 425. Bring a large pot of salted water to a boil.
  2. Prep your roasted tomato accompaniments: thinly slice the shallots, smash the garlic cloves and remove the peels, rip the olives in half. Using a vegetable peeler, peel 3 lengthwise pieces of lemon zest.
  3. In a medium or large baking dish, whisk together harissa and olive oil until combined. Mash in anchovies if using. Add in the shallots, garlic, olives, lemon peel, and tomatoes. Toss to combine and make sure everything is evenly coated and somewhat submerged in the liquid. Season with salt and pepper.
  4. Transfer the baking dish to the oven, and roast for about 20 minutes, or until the tomatoes have softened and their skins have become crinkly, and everything has slightly darkened in color. Remove from oven and set aside to cool slightly.
  5. Meanwhile, once your water has come to a boil, drop in the pasta. Cook, following package directions, until al dente.
  6. Roughly chop the Bowery Parsley, and chiffonade the Bowery Basil by removing the leaves from the stems, laying them in a neat stack, rolling into a log, then thinly slicing. Set aside.
  7. Slice the peeled lemon in half so it is ready to be juiced.
  8. Remove the pasta from the pot when done cooking, and immediately transfer to a large bowl. Pour in the roasted tomato mixture, and toss to combine. Squeeze the lemon over top and toss again.
  9. Add the prepped herbs and crumbled feta to the bowl, and toss once more. Taste, and adjust seasoning accordingly. Eat as is, slightly warm, or let come to room temperature.
Bowery Ingredients
Sari Kamp
Our chef

Made for Bowery by Sari Kamp.

Sari Kamp is a Marketing Coordinator at Bowery, working on brand partnerships, activations, and retail media - among many other things. Sari uses her past experience in recipe development and food media to create new recipes showcasing the best Bowery has to offer!

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