Thursday, May 16, 2013

Roasted Tomato & Garlic Pasta Salad

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With the summer months literally around the corner I don't know about you, but for me, salads are on the menu constantly.  I love to have a variety of salads on hand so a quick grill of meats or seafood makes for an easy and fast dinner.

It is not unusual to find at least 3 different types of salads in my fridge during the summer months.  I like variety, after all it is the "spice" of life, yes?  

This salad is so simple to make, and the flavors? They literally explode in  your mouth!!  Between the roasted garlic and tomatoes and then the olive tapenade?  Toss with your favorite pasta and then just because add in some of your favorite hard sausage...
I know!!  I also love the fact that there isn't any mayonnaise in this, so it's a perfect "take to" a pot luck.

Ready for the recipe?  Here we go;

Prep time: 10 minutes
Cook time: 45-50 minutes
Yield: 8-10

1lb (16 ounces) your favorite pasta
1lb (16 ounces) tomatoes 
1 small head garlic
1/4 cup olive tapenade
1/4 cup olive oil
1/2 cup hard salami or sausage diced
1/4 cups water

-Preheat oven to 400F.

-Wash and dry your tomatoes (I used heirloom cherry), and lay on a baking sheet.  Drizzle with almost all of the olive oil and sprinkle liberally with salt and pepper.

-Using a small strip of aluminum foil, cut off the top part of the garlic head, and drizzle the remaining olive oil and sprinkle again with salt & pepper. *you might want to pop a tomato into your mouth at this point, well just because*

-Place both in the oven and bake for 30-35 minutes or till the tomatoes have roasted nicely, and the aroma is killing you.
Okay, so that's me...

I know...

-Remove tomatoes and garlic to a plate and set aside.

-Drain all those succulent pan drippings into a small bowl.

-Now add in the roasted garlic.  All you have to do is literally squeeze the cloves, and they will pop right out.  If one doesn't make it into the bowl and somehow ends up in your mouth, this is fine, don't panic...

-Mash together the roasted garlic and pan drippings.  Then add your olive tapenade, set aside.

-Cook pasta of choice till ala dente, reserving 1/4 cup of pasta water.  Drain pasta, place back into saucepan.

-Add the reserved water into the roasted garlic and tapenade mixture and stir.

-Toss the dressing with the hot pasta and hard salami and allow all the flavors to marry.

You can either allow this to cool and store in the refrigerator.  Or serve up a plate for yourself liberally sprinkled with a good Parmesan cheese and a nice bottle of Corona...

Hot or cold, this pasta salad is simply divine!!  

Till next time!!

Dishin with Didi


  1. Roasted garlic, roasted tomatoes and olive tappenade? How can I not make this? My mouth is watering:)

    1. Linda dolly every time I take this to a function it is one of the first salads to go!!

  2. I love these types of salads Didi! This is so right up my alley! Have a beautiful Sunday my friend!

    1. Thank you Katerina mou, truly an explosion of flavors! You as we'll have an excellent Sunday!!

  3. Your humour is enough to have to give this a try. Sounds lovely and it will be my meal this evening with homemade crusty bread
    Thank You

    1. Thank you so much Gordon Stobbs!! I hope you enjoy it as much as we do!! Homemade bread is the best!! ♥

  4. Having this for my tea this evening. Wonderfull humour too....Thank You xx

  5. Awesome! Looks so good! Colleen Sowa