Roasted Tomato Pasta Salad


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When it is summer, I think of pasta salad.  And although cherry tomatoes are just beginning to grow in my garden, they are still yummy when you roast store-bought cherry tomatoes.

This is a pasta salad that is easy to make and often, you have the ingredients at home, adding/subtracting ingredients with what you have.

Pasta Salad with Roasted Tomatoes

(adapted from the wonderful smittenkitchen.com)

Roast the tomatoes:  Wash 4 cups of cherry or grape tomatoes, dry, cut in half.  Place on a cookie sheet (parchment underneath is nice to catch the juices that you can soak up with bread and eat!!) in a single layer, drizzle with olive oil and sprinkle with kosher salt.  Roast in a 300 degrees for about 90 minutes, until the tomatoes are a bit shriveled.  Set aside to cool completely.

Oregano Dressing

1 large/2 small cloves garlic

1 and 1/2 Tablespoons dried oregano

1 teaspoon Kosher salt (or to taste)

Black pepper

3 Tablespoons fresh lemon juice

3 Tablespoons white wine vinegar

1/3 cup olive oil

Chop the garlic, oregano and salt on a cutting board,

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until it is finely chopped, almost a paste

IMG_5065and transfer it to a small bowl.  Mix the vinegar and the lemon juice in to it, then slowly drizzle the olive oil in while whisking the mixture.

The rest of the salad mixings:

1 pound small pasta (I used mini penne) cooked as the instructions direct, but take it out of the water 1 – 2 minutes before the al dente stage.  It will continue to cook as it cools.

6 ounces of a dry cheese, crumbled–I used queso fresco

1/4 cup pine nuts, toasted

1/4 cup sunflower seeds, toasted

salt and pepper

handful of fresh arugula, roughly and thinly chopped (the original recipe used basil, but I did not have any)

Combine the pasta, cheese, nuts, tomatoes, and arugula in a large bowl.  Combine them together gently!!   Finish by topping with the dressing, or serve it on the side and let everyone top it themselves.

 

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