Pasta Salad With Roasted Tomatoes and Peppers

READY IN: 2hrs 55mins
Recipe by WeBees

I got this recipe from my CSA newsletter. It is wonderful with fresh farm veggies in season.

Top Review by GibbyLou

Oh my goodness was this ever scrumptious! I wouldn't change anything about it. Even the anemic tomatoes couldn't bring this down. This is headed straight for my Best of 2014 cookbook. Thanks so much for sharing! Made for Spring PAC 2014.

Ingredients Nutrition


  1. Preheat oven to 200. Place tomatoes and peppers, cut side down on a baking rack set onto a baking sheet. Roast for 20-30 minutes or until skins are easily removed.
  2. Spray or brush vegetables with olive oil and continue to roast until tomatoes become a dark red color, about 2 hours. Remove from oven and chop into small pieces.
  3. Meanwhile, cook and drain pasta. Place into a mixing bowl. Add the onions, tomatoes and peppers, toss to combine.
  4. Mix together the vinegar, mustard, parsley, basil, olive oil, salt and pepper. Beat with a whisk to combine. Pour over the pasta, add the cheese and toss again. Serve at room temperature.

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