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Pasta Salad with Two-Tomato Vinaigrette Recipe

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This recipe for Pasta Salad with Two-Tomato Vinaigrette, by , is from Recipes from the Rogers Family and Beyond!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Shannon Koene
Added: Monday, July 18, 2005


For vinaigrette:
6 plum tomatoes, halved lengthwise
1 tsp. extra virgin olive oil
3 tsp. minced garlic, divided
2 T. balsamic vinegar
1/3 c. sun-dried tomatoes, packed in oil, drained and chopped fine (reserve 3 T. oil)
2 tsp. Dijon mustard
1/4 tsp. salt
1/2 tsp. pepper
1/4 c. chopped black olives
2 T. chopped fresh basil

Pasta Salad:
1/2 lb. ziti or other tubular pasta
1 red bell pepper, cut into 1-inch strips
3 scallions, chopped
1/2 c. freshly grated Parmesan cheese (about 2 oz.)

Make vinaigrette: Preheat oven to 450 F and lightly oil glass baking dish. Arrange tomato halves in one layer, cut side up, and top with olive oil, 1 tsp. garlic, salt and pepper. Bake tomatoes in middle of oven 40 minutes or until very tender and beginning to blacken and caramelize. When tomatoes have cooled enough to handle, chop coarsely and combine with remaining vinaigrette ingredients.

Cook pasta to al dente. Drain and rinse under cold water. Drain pasta very well and add to vinaigrette. Stir in peppers, scallions and Parmesan. Serve at room temperature. Can be made one day ahead and chilled. Remove from refrigerator 30 minutes before serving.

Personal Notes:
Personal Notes:
This recipe originally came from Gourmet magazine. It is a little time consuming, but well worth it. I usually use more sun-dried tomatoes and a lot more than 1 tsp. garlic on top of the tomatoes when roasting.




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