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–+ servings
Bow tie pasta with roasted tomatoes and red peppers in a bowl.
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5 from 1 vote

Roasted Tomato Pasta Salad

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.
Prep Time15 minutes
Cook Time1 hour 30 minutes
Total Time2 hours
Course: Main Dish
Cuisine: American
Servings: 6 servings
Calories: 382kcal
Author: Carolyn Hetke

Ingredients

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.

Notes

Nutritional information for salad.
[nutrition-label]
See here for nutritional information on dressing.

Nutrition

Calories: 382kcal | Carbohydrates: 44g | Protein: 18g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Cholesterol: 55mg | Sodium: 1052mg | Potassium: 388mg | Fiber: 3g | Sugar: 4g