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    You are in: Home / Recipes / Pasta Salad With Roasted Tomatoes and Peppers Recipe
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    Pasta Salad With Roasted Tomatoes and Peppers

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 55 mins

    25 mins

    2 hrs 30 mins

    WeBees's Note:

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

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    Serves: 4


    Units: US | Metric


    1. 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. 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. 3
      Meanwhile, cook and drain pasta. Place into a mixing bowl. Add the onions, tomatoes and peppers, toss to combine.
    4. 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.

    Ratings & Reviews:

    • on May 04, 2014


      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.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Pasta Salad With Roasted Tomatoes and Peppers

    Serving Size: 1 (215 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 213.9
    Calories from Fat 77
    Total Fat 8.5 g
    Saturated Fat 1.7 g
    Cholesterol 3.3 mg
    Sodium 80.6 mg
    Total Carbohydrate 28.9 g
    Dietary Fiber 3.3 g
    Sugars 5.5 g
    Protein 6.5 g

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