Best Roasted Tomato Pasta Salad Recipes

Roasted Tomato Pasta Salad image

Provided by Taste of Home

Categories Lunch

Time 50m

Yield 4 servings.

Number Of Ingredients 11

10 plum tomatoes
1 tablespoon olive oil
3/4 teaspoon salt, divided
1/2 teaspoon dried basil
1/4 teaspoon dried thyme
1/4 teaspoon pepper
1 medium green pepper, chopped
4 ounces part-skim mozzarella cheese, cubed
1/4 cup chopped onion
1/4 cup fat-free red wine vinaigrette dressing
3 cups cooked spiral pasta

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.

Nutrition Facts :

ROASTED CHERRY TOMATO AND ARUGULA PASTA SALAD image

Yield 4 servings

Number Of Ingredients 8

2 cups chifferini or pipe pasta
1 lb. ripe baby Italian plum tomatoes, halved lengthwise
5 T olive oil
2 cloves garlic, sliced
2 T balsamic vinegar
2 pieces sun-dried tomato, drained and chopped
pinch of sugar, to taste
1 handful arugula

Steps:

1. Preheat oven to 375. Meanwhile, cook pasta according to instructions. 2. Arrange halved tomatoes cut side up in a roasting pan. Drizzle with olive oil and sprinkle with garlic, salt & pepper. Roast for 20 min., turning once. 3. Put remaining oil in a large bowl with vinegar, sun-dried tomatoes, sugar, and salt & pepper. Drain the pasta and add it to the bowl. Stir well to mix. 4. Add roasted tomatoes and mix gently. Before serving, add chopped arugula and toss lightly.