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 WITH ROASTED TOMATOES

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 11



Pasta with Roasted Tomatoes image

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.

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)

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

ROASTED TOMATO PASTA SALAD

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



Roasted Tomato Pasta Salad image

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 :

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

ROASTED TOMATO SALAD

Roasting tomatoes helps to concentrate their flavour, while the addition of balsamic vinegar enhances their sweetness. This salad is great for summer when there is an abundance of tomatoes, but it can be made at any time of year. Just select the best fresh tomatoes available. Serve warm with a green salad and crusty bread, to mop up the juices. It can also be served as an accompaniment to any meal. Variations: Serve with sliced mozzarella cheese or a barbecued steak. Purée this salad in a blender to make a sauce to toss into pasta. Cover and store in the fridge for 3-4 days or freeze for up to 1 month.

Provided by English_Rose

Categories     Onions

Time 35m

Yield 2 serving(s)

Number Of Ingredients 7



Roasted Tomato Salad image

Steps:

  • Preheat the oven to 400°F Place the sliced onions in the base of an ovenproof dish and arrange the tomatoes, cut side up, on top of the onions.
  • Mix together the garlic, vinegar, oil and seasoning and pour over the tomatoes.
  • Roast for 25-30 minutes.
  • Stir well half-way through cooking, spooning over the juices.
  • When the tomatoes are soft and starting to collapse, remove from the oven and transfer to a serving dish.
  • Scatter over the basil and pour any juices over the top.

Nutrition Facts : Calories 100.8, Fat 4.9, SaturatedFat 0.7, Sodium 11.6, Carbohydrate 13.8, Fiber 3.1, Sugar 7.3, Protein 2.3

1 red onion, very thinly sliced
6 plum tomatoes, halved
2 garlic cloves, crushed
2 tablespoons balsamic vinegar
2 teaspoons olive oil
fresh basil, roughly torn
salt & freshly ground black pepper

PASTA SALAD WITH ROASTED TOMATOES AND PEPPERS

Make and share this Pasta Salad With Roasted Tomatoes and Peppers recipe from Food.com.

Provided by WeBees

Categories     Peppers

Time 2h55m

Yield 4 , 4 serving(s)

Number Of Ingredients 10



Pasta Salad With Roasted Tomatoes and Peppers image

Steps:

  • Preheat oven to 200. Place tomatoes and peppers, cut side down on a baking rack set onto a baking sheet. Roast for 20-30 minutes or until skins are easily removed.
  • Spray or brush vegetables with olive oil and continue to roast until tomatoes become a dark red color, about 2 hours. Remove from oven and chop into small pieces.
  • Meanwhile, cook and drain pasta. Place into a mixing bowl. Add the onions, tomatoes and peppers, toss to combine.
  • Mix together the vinegar, mustard, parsley, basil, olive oil, salt and pepper. Beat with a whisk to combine. Pour over the pasta, add the cheese and toss again. Serve at room temperature.

Nutrition Facts : Calories 214, Fat 8.6, SaturatedFat 1.7, Cholesterol 3.3, Sodium 80.6, Carbohydrate 28.9, Fiber 3.3, Sugar 5.5, Protein 6.5

8 plum tomatoes, halved and seeded
1 small green pepper, quartered, ribs and seeds removed
1 cup dried macaroni or 1 cup other pastas
3/4 cup finely chopped onion
1 -1 1/2 tablespoon balsamic vinegar (or red wine vinegar)
1 teaspoon Dijon mustard
1 tablespoon dried basil (or fresh)
2 tablespoons extra virgin olive oil
salt and pepper
3 tablespoons parmesan cheese (grated or shaved)

ROASTED CHERRY TOMATO PASTA

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



Roasted Cherry Tomato Pasta image

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

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

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Top Asked Questions

How to cook Tomatoes for pasta?
Toss the tomatoes in 3 tablespoons of olive oil, then place them cut side up on a baking sheet and roast for 20 minutes, or until they are softened. When cool enough to handle, transfer the tomatoes to a bowl (reserve any juices from the pan for the pasta), add the balsamic vinegar and garlic, season with salt and pepper, and toss to combine. 3.
What is the best way to roast Tomatoes for salad?
The roasting process is simple, drizzle on some olive oil, sprinkle a little salt and pepper, stir and bake. Just be sure to bake long enough that the tomatoes become shriveled and dry out as much as you'd like! What sauce to put in pasta salad?
What is the best way to make pasta salad?
Assemble salad: In a giant bowl, place drained pasta, roasted tomatoes, cheese, pine nuts and olives and toss gently to combine. Add dressing to taste, along with any extra salt and pepper needed. Finish with basil.
What kind of tomatoes do you put in a pasta salad?
Browse more than 120 recipes for pasta salads featuring tomatoes: diced tomatoes, cherry tomatoes, even sun-dried. Just remember to add the tomatoes right before serving, for best flavor.

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