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Roasted Tomato and Pasta Salad with Pesto

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Serves: 4
Ingredients:
140ml / 5 fl oz olive oil
500g / 1 lb 2 oz cherry tomatoes
5 garlic cloves, unpeeled
400g / 14 oz penne
90g / 3 1/4 oz pesto
3 tablespoons balsamic vinegar
basil leaves, to garnish
Method:

Preheat the oven to 180ºC / 350ºF / Gas 4. Put 2 tablespoons of oil in a roasting dish and place in the oven for 5 minutes. Add the tomatoes and garlic to the dish, season and toss until well coated. Return to the oven and roast for 30 minutes.

Meanwhile, cook the pasta in a large saucepan of rapidly boiling water until "al dente". Drain and transfer to a large serving bowl.

Squeeze the flesh from the roasted garlic cloves into a bowl. Add the remaining olive oil, the pesto, vinegar and 3 tablespoons of the tomato cooking juices. Season and toss to combine. Add to the pasta and mix well, ensuring that the pasta is coated in the dressing. Gently stir in the cherry tomatoes, then scatter with basil. Serve warm or cold.


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