Best 5 Roasted Tomato Pasta Salad Recipes

ROASTED TOMATO PASTA SALAD

Steps:

• Core tomatoes and cut in half lengthwise. Place cut side up on a broiler pan; brush with oil. Combine 1/4 teaspoon of salt, basil, thyme and pepper; sprinkle over tomatoes. Turn tomatoes cut side down. Bake at 425° for 30-35 minutes or until edges are well browned. Cool slightly., Peel off skins and discard. Chop tomatoes; combine the green pepper, cheese, onion, dressing and remaining salt. Place pasta in a serving bowl; add tomato mixture and toss to coat.

ROASTED TOMATO CAPRESE SALAD

Steps:

• Preheat the oven to 275 degrees F.
• Arrange the tomatoes on a sheet pan, cut sides up, in a single layer. Drizzle with 1/4 cup of olive oil and the balsamic vinegar. Sprinkle with the garlic, sugar, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper. Roast for 2 hours until the tomatoes are concentrated and begin to caramelize. Allow the tomatoes to cool to room temperature.
• Cut the mozzarella into slices slightly less than 1/2-inch thick. If the slices of mozzarella are larger than the tomatoes, cut the mozzarella slices in half. Layer the tomatoes alternately with the mozzarella on a platter and scatter the basil on top. Sprinkle lightly with salt and pepper and drizzle lightly with olive oil. Serve at room temperature.

PASTA WITH ROASTED TOMATOES

Steps:

• Position racks in the upper and lower thirds of the oven; preheat to 475 degrees F. Quarter the tomatoes, then scoop the seeds and pulp into a sieve set over a bowl (reserve the tomatoes). Press on the seeds and pulp to extract the juice (you should have about 1/2 cup). Chop the tomatoes and toss with 3 tablespoons olive oil on a rimmed baking sheet; season with salt. Toss the zucchini with 3 tablespoons olive oil on a separate baking sheet; season with salt and pepper. Roast, switching the position of the pans halfway through, until tender and browned in spots, 15 minutes.
• Meanwhile, bring a large pot of salted water to a boil. Cook the pasta as the label directs; reserve 1 cup cooking water, then drain.
• Heat the remaining 2 tablespoons olive oil in a large skillet over medium heat. Add the garlic; cook 2 minutes. Add the cherry peppers; cook 1 minute. Stir in the tomato paste, then the reserved tomato juice and 1/2 cup cooking water. Bring to a boil; simmer until reduced by half, 5 minutes. Add the pasta, vegetables, basil and parmesan to the skillet; season with salt. Cook, tossing, 1 minute, adding more of the reserved cooking water as needed to loosen.

ROASTED CHERRY TOMATO PASTA

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Spread tomatoes in a single later in a 9x13-inch baking dish. Add olive oil, shallots, garlic, balsamic vinegar, sugar, salt, pepper, and pepper flakes; toss until tomatoes are coated with oil and seasonings.
• Roast, uncovered, in the preheated oven, stirring occasionally, for 40 minutes.
• Meanwhile, bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain pasta and return to the pot.
• Remove tomatoes from the oven and stir into the pasta with fresh basil. Top with Parmesan cheese.

PASTA SALAD WITH SLOW-ROASTED TOMATOES AND BASIL

Steps:

• In a large pot of boiling salted water, cook pasta according to package instructions. Meanwhile, in a large bowl, combine tomatoes, oil, lemon zest and juice, and Parmesan. Season with salt and pepper. Drain pasta and transfer to bowl. Add basil and toss to combine. Let cool to room temperature (or refrigerate, up to 2 days). To serve, sprinkle with more Parmesan, if desired.