This Roasted Tomato Pasta Salad is another great way to pump up the flavour when fresh produce is not in season. Roasting the tomatoes is the next best thing to garden-fresh tomatoes.
I was inspired by this Roasted Tomato Winter Salad. I drained a can of whole tomatoes and oven-roasted them to amp up the flavour. You could use Roma tomatoes as well but in the middle of a Canadian winter there is no guarantee they will be flavourful either.
This Galyn's Restaurant House Celery Seed dressing also was a god-send to alleviate my 'mid-winter salad blues'. I have absolutely fallen in love with it so I was keen to try it in other dishes.
Here is the result. A rather tasty-if-I-do-say-so-myself pasta salad that is perfect for winter lunches.
You can make this ahead and store in the fridge. If that is the case I reserve about half of the dressing and just add it before serving. Otherwise the pasta soaks up all the dressing and the salad feels dry.
You could also use a mayonnaise dressing here or any favourite vinaigrette.
Roasted Tomato Pasta Salad
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Save Print Pin FacebookIngredients
Roasted Tomatoes
- 1 28 oz can whole peeled tomatoes
- 1 sweet red pepper seeded and quartered
- ¼ teaspoon salt
- 1 ½ tsp Italian spices
- olive oil for drizzling
Pasta Salad
- 1 14 oz pkg pasta I used Bow Tie shape
- 2 celery stalks
- 1 -6 oz can tuna packed in water
- ⅔ cup Galyn's House Dressing
Instructions
- Preheat oven to 350 degrees.
- Drain tomatoes and reserve juice for another use. Quarter and seed pepper.
- Drizzle with olive oil and spices. Roast in oven for approximately 90 minutes.
- When cool enough to handle remove skins from peppers and chop to desired consistency.
- While tomatoes are roasting cook pasta according to package instructions. Drain and rinse with cold water to stop cooking.
- Drain and rinse tuna. Clean, trim and slice celery cross-wise.
- Prepare dressing.
- Mix all salad ingredients together. Pour over desired amount of dressing and allow to rest 20 minutes before serving. If making ahead, add half the desired amount of dressing and refrigerate. Add more of reserved dressing to taste just before serving.
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