Roasted Tomato Pasta Salad
1 lb. rotelli pasta
15 roma tomatoes
string cheese
Sauce Ingredients:
1/2 c. chopped fresh basil
1/2 c. red wine vinegar
1/4 c. olive oil
1 Tbsp. brown sugar firmly packed
1 Tbsp. dijon mustard
1 clove garlic, pressed
Directions: Wash and core tomatoes and slice in round slices, about 1/4 - 1/2 inch thick. I leave the skins on, but you can remove them if you like. Lay out flat on a cookie sheet. Mix sauce ingredients together and pour over tomatoes. Bake at 425 for 40-50 minutes. I like more sauce on the salad, so I will usually double or even triple the sauce recipe.
Cook pasta, drain and cool. Mix the roasted tomatoes and sauce into the pasta. Pull the string cheese into strings and add to pasta. You can use shredded mozarella cheese to save time. The recipe calls for 2oz cheese, but I usually put more like 5oz. It depends on how much cheese you like! :)
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