Pasta Salad With Roasted Tomatoes and Peppers
- Ready In:
- 2hrs 55mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 8 plum tomatoes, halved and seeded
- 1 small green pepper, quartered, ribs and seeds removed
- 1 cup dried macaroni or 1 cup other pastas
- 3⁄4 cup finely chopped onion
- 1 - 1 1⁄2 tablespoon balsamic vinegar (or red wine vinegar)
- 1 teaspoon Dijon mustard
- 1 tablespoon dried basil (or fresh)
- 2 tablespoons extra virgin olive oil
- salt and pepper
- 3 tablespoons parmesan cheese (grated or shaved)
directions
- 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.
- 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.
- Meanwhile, cook and drain pasta. Place into a mixing bowl. Add the onions, tomatoes and peppers, toss to combine.
- 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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RECIPE SUBMITTED BY
WeBees
Charleston, South Carolina
My mom taught me to cook and to appreciate eating (which I believe she inherited from her father). She gifted me this membership so I'm grateful, thank's Cucina Casalingo! I am married to one of the world's pickiest eaters so I'm challenged to find things that I can make and share with him, no kids. I own my own business as a Professional Organizer. I'm an avid gardener and crafter and love to cook with fresh locally grown foods. I am a member of a CSA and I believe in fresh local and organic! The path to our healthy future is lined with these goodies! Spread the word, then feast!