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Windset Farms Roasted Tomato and Pepper Pasta Salad

Category:

salads

About the Recipe

This nutrient-rich Roasted Tomato and Pepper Salad, is bursting with vibrant colors, fresh aromas, and fantastic flavors! Using greenhouse grown YUM YUMS™ Cherry Tomatoes and SWEETIES™ Seedless Mini Peppers, this salad is sure to become your new favorite summertime picnic meal.

Enjoy it warm by assembling everything right after cooking the pasta, or prepare it ahead of time and keep it in the fridge.

Ingredients

  • 1 pound YUM YUMS™ Cherry Tomatoes

  • 1 pound SWEETIES™ Seedless Mini Peppers

  • 1 pound pasta

  • 1 head garlic

  • 2 tablespoons olive oil

  • 1 cup sour cream

  • 3/4 cup nicoise olives

  • 1/2 cup grated Parmesan

  • 1.5 cups canned white beans

  • Plenty of chopped Living Organic Basil

  • 1 tablespoon salt

  • 1 tablespoon cracked pepper

  • 1 teaspoon chili flakes

  • 3 tablespoons white wine vinegar

  • 3 tablespoons olive oil

Preparation

  1. Preheat the oven to 400 degrees Fahrenheit.

  2. Roast the tomatoes and peppers for about 30 minutes, until tender.

  3. Set aside to cool.

  4. Take the garlic and cut the top of the head to expose the cloves.

  5. Place it on a baking tray lined with tin foil or parchment paper.

  6. Drizzle two tablespoons of olive oil over the garlic.

  7. Roast in the preheated oven for about 35 minutes, until golden brown.

  8. Let the garlic cool, then squeeze out the golden garlic puree from the cloves and set aside.

  9. Cook the pasta in boiling, salted water until al dente according to package instructions.

  10. Drain and set aside.

  11. Cut the peppers into bite-sized pieces.

  12. In a large mixing bowl, combine the roasted cherry tomatoes, roasted peppers, and cooked pasta.

  13. Add the roasted garlic puree, sour cream, nicoise olives, grated Parmesan, canned white beans, chopped Living Organic Basil, salt, cracked pepper, chili flakes, white wine vinegar, and olive oil to the bowl.

  14. Gently toss all the ingredients together until well combined and evenly dressed.

  15. Serve the pasta salad immediately if you prefer it warm; alternatively, chill the salad in the refrigerator before serving for a cold pasta dish.

  16. Optional: garnish with chopped spinach, kale, and pine nuts for extra texture and flavour.

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