Pasta Salad with Two Tomato Vinaigrette
adapted and updated from Tracy Duso-Degon (Coven of the Rowan Star)'s Pasta Salad with Two Tomato Vinaigrette appearing in A Cauldron of Delight 2012
Ingredients
- ¼ cup whole dry-packed sundried tomatoes
- ¼ cup olive oil
- 1 lb cherry tomatoes I used a mix of red and yellow grape and cherry tomatoes
- 3 cloves garlic sliced
- handful fresh oregano leaves
- salt
- freshly ground black pepper
- 2 tablespoons balsamic vinegar
- ½ cup halved Kalamata olives
- 1 teaspoon Italian herb seasoning
- 10 oz small pasta cooked according to package instructions I used cavatappi
- 1 jarred roasted red pepper chopped
- ½ red onion sliced into half moons
- ⅓ cup grated parmesan
Instructions
- Preheat oven to 450. Soak the sundried tomatoes in the oil for at least 15 minutes.
- Drain the oil into a loaf pan. Chop the sundried tomatoes and set aside.
- Add the cherry tomatoes, garlic, and oregano to the loaf pan, and toss to coat in oil. Sprinkle with salt and pepper.
- Bake for 20 minutes or until the tomatoes burst. Allow to cool to room temperature. Stir the vinegar and spices into the tomatoes, breaking up any remaining big tomatoes.
- Place the remaining ingredients (including the reserved sundried tomatoes) in a large bowl. Add the tomato mixture and toss to evenly distribute all the ingredients.
- Allow to mellow at room temperature for about 20 minutes before serving.
- Refrigerate leftovers and allow to come to room temperature before serving.