PCC Roasted Tomato Pasta Salad

Serves: 4 to 6

Your rating: None (1 vote)

These ingredients are:
vegetarian iconVegetarian corn-free iconCorn-free egg-free iconEgg-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free

Ingredients

Preparation

Preheat oven to 500° F. Line a baking sheet with parchment paper.

Toss Roma tomatoes with a little oil and salt. Roast on the prepared baking sheet until somewhat blackened, about 20 minutes.

Soak sun-dried tomatoes in hot water until soft, about 30 minutes. Drain excess liquid and set tomatoes aside.

Cook pasta in salted, boiling water until al dente, according to package directions. Drain and set aside.

Sauté garlic, paprika, red pepper flakes and a pinch of salt in remaining oil over medium heat. Cook garlic until almost brown; cool.

Mix 1/2 cup cool water with rehydrated sundried tomatoes and stir well to release the color. Toss together pasta, sundried tomatoes and water, and garlic oil in a large bowl. Mix well to color the pasta. Gently fold in feta cheese, basil and roasted tomatoes.

Recipe by PCC Deli

PCC Deli recipes were created initially for large-scale, commercial use. We've done our best to scale them down for the home kitchen, converting measurements, etc. but we can't promise they're perfect. If you discover a better method or measurement while making the dish, please feel free to share your feedback in the Comments section below the recipe. Thanks and happy cooking!

Learn more about our recipes. View guidelines »

More about: feta, pasta, tomatoes

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