PASTA SALAD WITH ROASTED TOMATOES AND PEPPERS

SERVES 4

It makes me laugh sometimes when I think of how I get ideas for new recipes. I had bought some plum tomatoes for the purpose of slow roasting them. I had no idea what I was going to use them for, I just wanted to try it. Then, one night I was trying to decide on a side dish for sandwiches. One thing led to another, and this recipe is what evolved. It is so good. Although it is similar to the Pasta Salad with Tomatoes and Vinaigrette, the roasted tomatoes and peppers add a whole new dimension of flavor. And, since the tomatoes lose most of their juices in roasting, leftovers hold up very well for several days in the refrigerator.

INGREDIENTS

8 plum tomatoes, halved and seeded

1 small green pepper, quartered, ribs and seeds removed

Olive oil or olive oil spray

1 cup dried macaroni or other pasta

3/4 cup finely chopped onions

1-1/2 tablespoons Balsamic vinegar (can use red wine vinegar)

1 teaspoon Dijon-style mustard

1 tablespoon dried parsley (use fresh if available)

1 tablespoon dried basil (use fresh if available)

2 tablespoons olive oil

Salt and pepper to taste

3 tablespoons freshly grated or shaved Parmesan cheese

Preheat oven to 200° F. Place the tomatoes and peppers, cut-side down, on baking racks set on baking sheets. Roast for 20 to 30 minutes, or until the tomato skins can easily be removed with your fingers. Spray or brush the vegetables with olive oil and continue to roast until the tomatoes become a dark red color, about 2 hours. Remove from oven and chop into small pieces.

Cook the pasta according to package directions for al dente. Drain well; place in 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 (it does not need to be emulsified). Pour over the pasta; add the cheese and toss again until well-combined. Serve at room temperature.

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