Roast Tomato And Garlic Pasta Salad Recipes

PASTA WITH ROASTED GARLIC AND CHERRY TOMATOES

Pasta With Roasted Garlic and Cherry Tomatoes image

Prep time approx. 40 min (I found this in the May 2003 Canadian Living Magazine) This is a quick and easy recipe. Garlic becomes mellow when roasted,(so don't let 12 cloves scare you away) and roasting the tomatoes brings out the rich flavor. The two compliment each other. Using cherry tomatoes saves time so if you use other kinds of tomatoes it may take longer. I have two kids age 11 and 14 who love this recipe and always have more than one helping.

Provided by heather in Ont

Categories Spaghetti

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

4 cups cherry tomatoes, cut in half
12 garlic cloves, cut in half (don't be shy)
1/4 cup extra virgin olive oil
1 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon hot pepper flakes
1/4 teaspoon ground pepper
1 lb bucatini pasta (I used bow tie) or 1 lb your favourite pasta (I used bow tie)
1/4 cup chopped fresh parsley
1/2 cup freshly shaved parmesan cheese

Steps:

In a bowl toss sliced tomatoes, sliced garlic, oil, basil, salt, hot pepper flakes and ground pepper.
Place in a 9 X 13 metal cake pan and roast at 400°F for approximately 30 minute.
The tomatoes should be shriveled and the garlic tender.
Cook pasta in a pot of salted boiling water while tomatoes and garlic are cooking.
Drain and return pasta to pot.
Add garlic tomato mixture and parsley, tossing to coat.
Serve with sprinkle freshly grated Parmesan cheese.
If you don't have any fresh Parmesan try other sharp hard cheeses such as Romano or Asiago.

ROASTED TOMATOES WITH GARLIC

Roasted Tomatoes with Garlic image

Delicious side dish with pasta or throw it on your salad for a perfect addition.

Provided by Jodi

Categories Side Dish Vegetables Tomatoes

Time 25m

Yield 6

Number Of Ingredients 4

Ingredients

4 cups grape tomatoes
4 cloves garlic, sliced
2 tablespoons olive oil
salt and pepper to taste

Steps:

Preheat an oven to 450 degrees F (230 degrees C). Place a piece of aluminum foil over a baking sheet.
Place the tomatoes and garlic into a mixing bowl. Drizzle with olive oil, and toss until evenly coated. Season to taste with salt and pepper, then spread evenly onto the prepared baking sheet.
Bake the grape tomatoes in the preheated oven until the skins pop and start to brown, 15 to 20 minutes.

Nutrition Facts : Calories 63.6 calories, Carbohydrate 5.3 g, Fat 4.8 g, Fiber 1.1 g, Protein 1 g, SaturatedFat 0.7 g, Sodium 9.4 mg

ROASTED TOMATO PASTA SALAD

Roasted Tomato Pasta Salad image

Herb-roasted plum tomatoes star in this pleasing pasta dish from Ruth Barron of Mt. Pleasant, Pennsylvania. For added taste and texture, Ruth mixes in chunks of creamy mozzarella and crunchy green pepper, then tosses it all with a tangy dressing.

Provided by Taste of Home

Categories Lunch

Time 50m

Yield 4 servings.

Number Of Ingredients 11

Ingredients

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 :

FRESH TOMATO AND ROASTED GARLIC SALAD DRESSING

Fresh Tomato and Roasted Garlic Salad Dressing image

This dressing is delicious with any green salad and will make your salad course a real event. Roasting the garlic gives it a wonderfully mellow and sweet mild flavor.

Provided by Dancer

Categories Salad Dressings

Time 25m

Yield 1 cup

Number Of Ingredients 7

Ingredients

6 -8 cloves garlic, unpeeled
1/4 cup olive oil
2 medium fresh tomatoes, chopped and drained
2 tablespoons lemon juice, freshly squeezed
4 chopped scallions, use white part only
3 tablespoons of your favorite herb vinegar or 3 tablespoons use wine vinegar
1/3 cup fresh garden basil, finely chopped

Steps:

Heat oven to 350 degrees.
Brush the garlic cloves with 1 teaspoon of the oil, reserving the remaining oil.
Roast the oiled garlic cloves in a pan until golden and soft, about 10 to 15 minutes.
Watch carefully so garlic does not get over-brown or burn.
Carefully remove pan from oven and cool.
When cool enough to handle, squeeze out the garlic pulp.
Combine the pulp with the reserved olive oil and rest of the ingredients in a blender.
Blend until smooth and use the dressing on any mixed garden salad.
Refrigerate leftover.

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