Pasta Salad

 

Pasta Salad with Oven-Roasted Tomatoes

I learned how to roast tomatoes from July's Bon Appetit and now I'm addicted. The roasted flavor really lends itself well to this simple pasta salad.

5-6 medium tomatoes
1/2 cup olive oil, divided
12 oz. tri-colored fusilli
1/4 cup chopped green onions
1/4 cup fresh basil leaves, chopped
1 clove garlic, minced
1/2 tsp. salt
1/4 tsp. black pepper
1/2 cup shredded parmesan cheese
1. Preheat oven to 400 degrees. Cover baking sheet with aluminum foil and spray with cooking spray.
2. Cut tomatoes in half lengthwise. Scoop out seeds and juice. Place tomato slices, cut side up, on baking sheet. Season with salt and pepper and drizzle with 1/4 cup olive oil.
3. Bake tomatoes until slightly charred, about 50 minutes. Chop the halves into 4-5 pieces when completely cool.
4. Cook pasta according to package directions. Drain and cool.
5. Toss pasta with tomatoes, remaining olive oil and remaining ingredients.

or...

3/4 cup chopped green beans
1/2 lb. pasta (bow tie, corkscrew or penne)
2 cups thinly sliced yellow or green zucchini
2 medium carrots, diagonally sliced
Half sweet red pepper, cut in thin strips
1 large tomato, chopped
1/4 cup finely chopped scallions or chives
1/4 cup black olives
2 tbsp. minced fresh basil or 1 tsp. dried

Basil dressing:
3 tbsp. wine or cider vinegar
2 tbsp. olive oil
2 tbsp. water
2 tbsp. chopped fresh basil or 1/2 tsp. dried
1 tsp. Dijon mustard
1 tsp. minced garlic
1/8 tsp crushed red pepper flakes

Directions:

In pot of boiling water, blanch beans for 3 minutes; drain and cool under cold water. In large pot of boiling water, cook pasta until tender but firm; drain and rinse well under cold water. Drain again and place in large salad bowl. Add beans, zucchini, carrots, red pepper, tomato, scallions or chives, olives and basil.

Dressing: In small bowl, whisk together vinegar, oil, water, basil, mustard, garlic and hot pepper flakes until well mixed. Pour over salad and toss to mix.