Roasted Tomato Pasta Salad

Een vierkante foto met een glazen schaaltje met een pastasalade met gestoofde tomaatjes

This roasted tomato pasta salad makes sure the most convincing carnivore won't miss the meat? Marinate the vegetables, roast them in the oven and use every bit of flavor that is released in the dressing. Because throwing away flavors (especially if they are so good) is a SUPER shame! And that makes this pasta salad with roasted tomatoes irresistibly delicious!

Prep Time 10

Cook Time 20

Total Time 30

Course Salad, Side Dish

Cuisine Italian, Mediterranean

Servings persons

Calories 640 kcal

Ingredients

▢ ⅓ cup olive oil
▢ 2 cups cherry tomatoes or small tomatoes, washed
▢ ½ oz fresh basil only leaves, thinly sliced, save a few for garnish
▢ 3 sprigs fresh thyme
▢ 5 cloves garlic squeezed
▢ 2 cups pasta
▢ ¼ cup balsamic glaze

Ingredients you need per step are listed below the step in Italic

Instructions

Preheat the oven to 375 °F or 340 °F
Take an oven dish and add the oil, thyme, garlic and tomatoes.
⅓ cup olive oil, 2 cups cherry tomatoes, ½ oz fresh basil, 3 sprigs fresh thyme, 5 cloves garlic
Place the dish in the oven for 20 minutes.
Meanwhile, cook the pasta according to the preparation method until al dente, drain.
2 cups pasta
Let the oven dish cool slightly. Remove the tomatoes from the bowl and cut into edible cubes (if necessary), set aside.
Remove the thyme sprigs from the bowl.
Crush the garlic with a fork and mix it with the cooking liquid in the oven dish.
Add the balsamic glaze and pour this dressing over the pasta. Mix well.
¼ cup balsamic glaze
Add the tomatoes and basil strips and mix well again.
Serve immediately (or let cool in the refrigerator).

NOTES

1. Pasta: The best choice is pasta with a lot of surface area because then the dressing can form a wafer-thin layer over it (and you get extra flavor). Fusilli, Penne, and Farfalle are good choices.

2. Balsamic glaze: This gives a creamy, intense and slightly sweet taste to your dressing. The balsamic vinegar adds a nice sweet taste to the salad.

3. Tomatoes: Because the taste is so important, use small tomatoes or cherry tomatoes. Honey tomatoes, Roma tomatoes or plum vine tomatoes are all good choices.

4. Fresh herbs: You use the fresh herbs when roasting, and then they add flavor to the salad. Here I use thyme, but you can also use oregano or rosemary.

5. Serve cold or (lukewarm) warm: This salad can be served cold or warm!

6. Storage

Refrigerator: Cool the pasta salad and cover with plastic wrap. You can store it this way for up to 3 days. (Add some cooking liquid to keep a smooth salad, see Expert tips.) If you want a lukewarm salad, warm it up in the microwave.
Freezer: You may wonder whether it is good to freeze a pasta salad. It works fine if you freeze the pasta and make the stewed tomatoes fresh. But the structure changes quite a bit due to freezing. But what can you do with it? Freeze the pasta salad and fry it in the frying pan. Add some Parmesan cheese and you have delicious pasta for dinner!

7. Expert tip: You can eat this salad warm or cold. However what often happens with a pasta salad if you let it sit a little longer is that it becomes dry. My expert tip is to collect a cup of pasta water (the water you cook the pasta in) when draining. Mix this with the salad when it becomes a bit drier. This way you can eat a pasta salad up to three days later.

Nutrition

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