Roasted Tomato Pasta Salad Recipes

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 :

ROASTED TOMATO CAPRESE SALAD

Roasted Tomato Caprese Salad image

Provided by Ina Garten

Categories side-dish

Time 2h38m

Yield 6 servings

Number Of Ingredients 8

Ingredients

12 plum tomatoes, halved lengthwise, seeds (not cores) removed
1/4 cup good olive oil, plus more for drizzling
1 1/2 tablespoons balsamic vinegar
2 large garlic cloves, minced
2 teaspoons sugar
Kosher salt and freshly ground black pepper
16 ounces fresh salted mozzarella
12 fresh basil leaves, julienned

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

Pasta with Roasted Tomatoes image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1 1/2 pounds plum tomatoes
1/2 cup extra-virgin olive oil
Kosher salt
1 zucchini, cut into 3/4-inch chunks
Freshly ground pepper
12 ounces campanelle pasta (or other short pasta)
4 cloves garlic, thinly sliced
1 to 2 hot pickled cherry peppers, stemmed, seeded and thinly sliced
1 tablespoon tomato paste
1/2 cup fresh basil, chopped
1/2 cup grated parmesan cheese (about 1 ounce)

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

Roasted Cherry Tomato Pasta image

This cherry tomato pasta is so easy and delicious! Try different types of tomatoes for color and flavor. Larger tomatoes may be cut up into smaller pieces to equal a halved cherry tomato. Serve with salad and warm bread.

Provided by Kim

Time 55m

Yield 8

Number Of Ingredients 12

Ingredients

4 cups cherry tomatoes, halved
½ cup olive oil
½ cup chopped shallots
1 clove garlic, minced
1 teaspoon balsamic vinegar
1 teaspoon white sugar
1 teaspoon salt
½ teaspoon freshly ground black pepper
¼ teaspoon red pepper flakes
1 (16 ounce) package penne pasta
1 tablespoon chopped fresh basil
¼ cup freshly grated Parmesan cheese, or to taste

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.

Nutrition Facts : Calories 359.5 calories, Carbohydrate 46.9 g, Cholesterol 2.2 mg, Fat 16 g, Fiber 2.9 g, Protein 9.4 g, SaturatedFat 2.6 g, Sodium 340 mg, Sugar 2.8 g

PASTA SALAD WITH SLOW-ROASTED TOMATOES AND BASIL

Pasta Salad with Slow-Roasted Tomatoes and Basil image

This Pasta Salad with Slow-Roasted Tomatoes and Basil dish can be enjoyed cold or at room temperature-perfect for a potluck or picnic.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Time 20m

Number Of Ingredients 7

Ingredients

Coarse salt and ground pepper
1 pound gemelli or other short pasta
10 Slow-Roasted Tomatoes halves, roughly chopped
1/2 cup extra-virgin olive oil
1 teaspoon finely grated lemon zest, plus 2 teaspoons lemon juice
2 ounces Parmesan, grated (1/2 cup), plus more for serving
1/2 cup fresh basil leaves, roughly chopped

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.

Nutrition Facts : Calories 483 g, Fat 22 g, Fiber 3 g, Protein 13 g, SaturatedFat 4 g

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