Pasta Salad with Roasted Tomatoes

Meatless Monday

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!  

Pasta Salad 2

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.  

Pasta Salad 1

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

Prep Time15 mins
Cook Time1 hr 30 mins
Total Time1 hr 45 mins
Servings: 8

Ingredients

  • 2-4 cups grape tomatoes
  • 1 big clove of garlic
  • 1 1/2 tablespoons dried oregano
  • Salt
  • 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

Instructions

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.

Assemble

  • 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.

Notes

Salad can be eaten right away or kept in the fridge for up to 3 days.

About Diana 75 Articles
Diana Jeanne is a creative and crafty mom who has been actively involved with Punky Moms for the last decade. Even though she moved around a lot as a kid she still considers herself a native Californian. She currently lives in Orlando, FL with her teenage son, husband and two Great Danes. She may work an office job but keeps her individuality with her under layer of bleached hair, half sleeves and back tattoos under her cardigan sweaters.

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