Roasted Tomato Pasta Salad
Roasted tomato pesto pasta salad. Sometimes the simplest of things combined in the right way can deliver the best flavour.
Serves: 4 to 6
Prep Time: 10 minutes
Cook Time: 20 minutes
You will need:
- Supa Mama® kitchen foil
- 2 cups cherry tomatoes
- 500g penne pasta
- 1/4 cup olive oil (extra virgin is best)
- 1 cloves garlic, minced
- 1 pinch sea salt (plus more to taste)
- Pepper, to taste
- ½ cup basil pesto
- Mozzarella balls, as needed
- Fresh basil
Instructions:
- Preheat oven to 200°C.
- Line a baking tray with Supa Mama® kitchen foil, toss cherry tomatoes with olive oil, garlic, salt, and pepper. Roast until lightly blistered and split open, about 20 minutes.
- Cook pasta as per packet instructions until al dente. Bring a large pot of water to a boil and add a generous pinch of salt. Cook according to package instructions until al dente. Then drain and set aside, drizzle with a little olive oil and toss to prevent sticking.
- Add cooked pasta and half of the roasted tomatoes, to a salad bowl and top with pesto. Toss to combine.
- Top with remaining tomatoes, mozzarella balls and fresh basil. Enjoy!
SUPA TIPS:
- Best when served fresh, however leftovers keep in the refrigerator up to 4 days.
- Room temperatures provide the best flavour and texture for the dish.
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