PCC Roasted Tomato Pasta Salad

PCC Roasted Tomato Pasta Salad

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  • 2 1/2 pounds Roma tomatoes, quartered
  • 1/2 cup olive oil, divided
  • Sea salt, to taste
  • 1 cup diced sun-dried tomatoes
  • 1 pound rigatoni pasta
  • 2 tablespoons minced garlic
  • 1 1/2 teaspoons paprika
  • 1 teaspoon red pepper flakes
  • 2 cups (1/2 pound) crumbled feta cheese
  • 2 ounces fresh basil, coarsely chopped


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.

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