I love how tri-color rotini makes every dish look pretty. And, I think it's really good how they "color" the red pasta with dried tomato and the green pasta with dried spinach. Color and nutrients in one fell swoop.
If you're tempted to skip the roasting part - DON'T! It's actually a REALLY easy step because the oven does all the work. And the result is incredible - roasting completely transforms the tomatoes - they become caramelized, soft and extra sweet. Total game-changer in just 15 minutes. You have to wait for the pasta to cook anyway...
I served this as vegetarian main dish, but if you want to add protein, add cubed or shredded cooked chicken (leftovers from a previous meal work great as does a rotisserie chicken!).
Pesto Pasta Salad with Roasted Tomatoes
5 ounces cherry or grape tomatoes, halved
2 teaspoons olive oil
Salt and ground black pepper
12 ounces spiral pasta, or any pasta shape of choice
1/4 cup prepared basil pesto
1 tablespoon red wine vinegar
2 tablespoons grated parmesan cheese, plus more for serving
Preheat the oven to 425 degrees. Line a large baking sheet with parchment paper.
Place the halved tomatoes in a large bowl, add the oil and toss to coat. Transfer the tomatoes to the prepared pan, cut-side up, and season with salt and pepper. Roast for 15 to 20 minutes, until golden brown and shriveled.
Meanwhile, cook the pasta according to the package directions. Drain and, while the pasta is still warm, stir in the pesto and vinegar. Fold in the tomatoes.Transfer the pasta to a serving dish or bowl and top with the parmesan cheese. Serve warm, room temperature or chilled. Store leftovers in an airtight container in the refrigerator.
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