Roasted Tomato Pasta Salad Recipes

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ROASTED TOMATO CAPRESE SALAD

Provided by Ina Garten

Categories     side-dish

Time 2h38m

Yield 6 servings

Number Of Ingredients 8



Roasted Tomato Caprese Salad image

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.

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

PASTA SALAD WITH SLOW-ROASTED TOMATOES AND BASIL

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



Pasta Salad with Slow-Roasted Tomatoes and Basil image

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

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

PASTA SALAD WITH TOMATOES AND CORN

This simple salad makes use of two summer favorites: fresh ripe corn and perfect plum tomatoes.

Provided by Katie Morford

Categories     Salad     Pasta     Tomato     Quick & Easy     Lunch     Parmesan     Basil     Corn     Spring     Bon Appétit     San Francisco     California     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield 4-6 servings

Number Of Ingredients 8



Pasta Salad with Tomatoes and Corn image

Steps:

  • Whisk 4 tablespoons oil, vinegar, basil and garlic in large bowl to blend. Heat remaining 1 tablespoon oil in heavy large skillet over medium heat. Add corn; sauté 3 minutes. Add corn to dressing in bowl. Add tomatoes, pasta and cheese to bowl and toss to blend. Season salad with salt and pepper.

5 tablespoons olive oil
5 tablespoons red wine vinegar
1/2 cup chopped fresh basil
2 large garlic cloves, chopped
1 1/2 cups fresh corn kernels (cut from 3 ears) or frozen, thawed
1 1/4 pounds plum tomatoes, chopped
8 ounces penne pasta, freshly cooked
1/2 cup grated Parmesan cheese

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