Roasted Tomato Pasta Salad
Pasta salads have justifiably gotten a bad rep. Too often they are slopped in mayo, soggy, and bland. They also come with the added game of food poisoning Russian roulette, whenever encountered at an outdoor BBQ or picnic. It is no wonder most people avoid them. But it is really too bad, because when done right, pasta salads are delicious and feed a crowd with little expense. Looking at all the ways pasta salads go wrong, we can figure out how do it right:
1. Mayo- Not everyone is a fan. Personally I love mayo, but it does not belong on a picnic or outside in a backyard BBQ in the 90 degree heat. Skip the mayo and get rid of the thought of eggs basking in the sun!
2. Soggy pasta- When cooked according to the package directions, and then left for several hours to soak up dressing, the pasta inevitably becomes water-logged. The key is to slightly under-cook the pasta (at least 1 minute less than the directions) and only add half of the dressing to be soaked up into the noodles. The remaining dressing can be added when you are ready to serve. Another key is to consider your choice of pasta. Although adorable, bowtie noodles are especially prone to sogginess. I prefer fusilli or rotini.
3. Bland salad- Cold foods taste blander to our senses than hot foods. While your dressing may taste great on the pasta when it is first poured, a trip to the fridge will only dull it. Dressing the pasta twice helps. Also make sure to use a sharp dressing with extra acid and salt and taste it just before serving.
This salad is the perfect accompaniment to your next outdoor event! With the bright dressing, salty cheese, crunchy peppers and breadcrumbs, and perfectly cooked pasta, it will convert all the haters out there.
Roasted Tomato Pasta Salad
Adapted, Smitten Kitchen
Serves 8
4 cups grape tomatoes
olive oil
salt
1 pound dried pasta, cooked until 1-2 minutes before doneness and drained
1 red, yellow, or orange pepper, chopped
6 ounces feta cheese, crumbled
1/2 cup pine nuts, toasted and cooled
salt and pepper
handful fresh basil leaves, chopped
1 cup toasted breadcrumbs
Dressing
1 large clove of garlic
1 1/2 tsp dried oregano
1 1/4 tsp kosher salt, plus mor to taste
freshly ground black pepper
3 Tbsp lemon juice
3 Tbsp red or white wine vinegar
1/3 cup olive oil
Heat oven to 300F. Cover 1-2 baking sheets with parchment paper. Cut each small tomato in half lengthwise and arrange the on a single layer on the prepared sheets. Drizzle lightly with olive oil and sprinkle with salt. Bake in the oven for approx. 90 minutes, or until somewhat shriveled and dry to the touch, but not fully dehydrated. Set them aside to cool.
While the tomatoes are cooking, toast the pine nuts and breadcrumbs.
Roughly chop the garlic on a cutting board, then add oregeno, salt and a few grinds of black pepper. Mince the mixture with your knife until it is a grainy herb paste. Transfer to a small bowl and whisk in the lemon juice and vinegar. Slowly drizzle in the oil, whisking the whole time. Taste and adjust the salt and/or vinegar, as needed. You want a strong, sharp dressing.
In a large bowl, place the drained pasta, roasted tomatoes, peppers, cheese and pine nuts and toss gently to combine. Add half of the dressing. Store in the fridge for 2 hours, or up to 3 days.
When you are ready to serve, add the remaining dressing to taste and finish with the basil and breadcrumbs.