Pasta Salad With Roasted Tomatoes and Peppers

Name: Pasta Salad With Roasted Tomatoes and Peppers
Prep time: 25 min
Cook time: 2 h 30 min
Total time: 2 h 55 min
Yield: 4 , 4 serving(s)
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)

(1)

Recipe by WeBees

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

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READY IN: 2hrs 55mins

SERVES: 4

YIELD: 4

UNITS: US

INGREDIENTS

Nutrition

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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