Roasted Tomato Pasta Salad Recipe

Crinella Family Cookbook

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Salads Halibut Pasta Salad Beef and Potato Salad Grilled Zucchini Salad Winter Salad Roasted Pumpkin Salad Crinella Seafood Salad Roasted Tomato Pasta Salad Cauliflower Salad Sonoma County Vinaigrette Celery Victor Lettuce and Avacado Salad Mixed Seafood Salad Pasta Salad with Pesto Endive Salad with Tuna Dressing Chicory and Fennel Salad Panzanella Orange Olive Salad with Roasted Orange Vinaigrette Rice Salad Roasted Vegetable and Rice Salad Salad of Mustard Greens and Avacado Melon-Tomato Salad	Roasted Tomato Pasta Salad
	Sonoma Vinaigrette 1/2 cup chopped fresh basil fresh tomatoes 3/4 pound rotelle pasta 2 bunches scallions chopped 1/2 cup pitted, chopped excellent olives, such as kalamata 1 cucumber, peeled, seeded and chopped salt pepper
	Preheat oven to 425. Spray a roasting pan with cooking spray. Slice tomatoes into halves or thirds, squeeze out the seeds a little, if the tomatoes are watery and put into a roasting pan into which you have put about 1/4 cup of the Sonoma vinaigrette and coat both sides of each slice. Bake in a single layer in the pan, 40 to 50 minutes or until the Edges start to brown. Remove from oven and cool. Cook the pasta and drain. Mix pasta with remaining ingredients except the tomatoes. Adjust the salt and pepper. Chop the tomatoes a little and add to salad, just lightly stirring. Chill and serve. *Enjoy with our 2005 Sauvignon Blanc.*