Pasta Salad With Roasted Tomatoes and Peppers |
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Prep Time: 25 Minutes Cook Time: 2 Minutes |
Ready In: 27 Minutes Servings: 2 |
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I got this recipe from my CSA newsletter. It is wonderful with fresh farm veggies in season. 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:
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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