It’s the end of the summer, still sweltering hot here in Florida and I’m looking for a nice, cool summer salad to serve for dinner. A fellow Punky Mom recommended this delicious pasta salad with roasted tomatoes so I thought I’d give it a shot. Boy was I happy that I did. I thought I’d meet some resistance from the hubby to eating just a pasta salad for dinner, but it was perfect!
Who wouldn’t like a combination of tangy lemon and balsamic vinegar dressing with salty cheese and sweet tomatoes! I have to admit that I was a little apprehensive about roasting tomatoes, since I’ve never done it before, but it couldn’t have been easier. Just slice, arrange and bake.
I served this as dinner but it would be an excellent side dish or a perfect pasta salad to bring to the next potluck, BBQ or picnic.
Pasta Salad with Roasted Tomatos
- 2-4 cups grape tomatoes
- 1 big clove of garlic
- 1 1/2 tablespoons dried oregano
- Black pepper
- Fresh squeezed lemon juice from 1 lemon
- 3 tablespoons Balsamic vinegar
- Olive oil
- 1 pound dried pasta I used organic foau-color radiatore
- 4-6 ounces crumbled salty cheese I used feta
- 1/2 cup pine nuts
- 1/2 cup pitted and rough-chopped olives. I used Kalamata
- Handful fresh basil leaves
Roast the tomatoes
- Heat the oven to 300 degrees.
- Cover a baking sheet with parchment paper.
- Slice each tomato in half and place on the paper.
- Drizzle with olive oil and sprinkle with salt.
- Back in oven for 75-90 minutes until somewhat shriveled and dried up.
Meanwhile, make the dressing
- Chop the garlic and add to a bowl.
- Add oregano, 1 to 1 1/4th teaspoon salt, pinch of pepper.
- whisk in lemon juice and balsamic vinegar.
- Add 1/3 cup olive oil. Adjust to taste, I added more vinegar and salt.
- Cook the pasta as the package directs. Drain and rinse.
- Toast the pine nuts in a toaster oven, approximately 5 minutes, and let cool.
- Place pasta in a large bowl.
- Add roasted tomatoes, cheese, pine nuts, olives and toss.
- Add dressing to taste and any additional salt and pepper.
- Top with basil.