Even though it's still only early summer, I've been making pasta salads pretty frequently. I love them as a side dish for summer dinners, or as a main meal when meats are added to them. And they are great and easy to transport for picnics or dinners at the beach.
What makes this pasta salad one of my favorites is that it's made with oven roasted tomatoes. I slow roast the tomatoes at a low temperature for a couple of hours, and the flavor is so intensified and delicious. They can be stored in olive oil in the refrigerator for up to two weeks. I also add them to spaghetti, salads and pizza. The time spent to roast them is well worth it, especially when you consider how expensive they are at the grocery store.
I made this pasta salad for the 4th of July, and it was a big hit with friends and family. It's super easy to put together, and can be made ahead of time too.
Here's how I slow roast tomatoes:
Preheat the oven to 200 degrees. Wash, dry, and slice in-half two pounds of Roma tomatoes.
Lay the tomatoes cut-side down on a baking sheet. Drizzle with olive oil. Sprinkle with salt, pepper, and a tiny bit of granulated sugar.
Roast for 2 - 21/2 hours, or until tomatoes are lightly dried and slightly darkened. Store in the fridge in a jar with olive oil.
Recipe for Slow Roasted Tomato Pasta Salad
Ingredients:
3/4 pound colored rotini pasta, cooked and rinsed with cold water
1 cup oven roasted tomatoes, roughly chopped
1/2 cup Italian dressing
2 tablespoons dried Italian herbs
1/2 cup grated parmesan cheese
1/4 teaspoon black pepper
Directions:
In a large bowl, whisk together the Italian dressing, Italian herbs, and pepper. Add the pasta and tomatoes, and stir to combine. Sprinkle with parmesan cheese, and give it another stir.
Serve or refrigerate.
Makes 6 servings.
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