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Roast Tomato & Basil Salad with Roast Tomato Dressing and Fusilli Pasta

Roast Tomato & Basil Pasta Salad

This roast tomato and basil pasta salad may a little more time than other pasta dishes, especially since it needs to be chilled, but it’s worth the wait.
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Prep Time 10 minutes
Cook Time 45 minutes
Cool Time 1 hour
Total Time 1 hour 55 minutes
Servings: 6
Course: Salad, Side Dish
Cuisine: British, Italian
Ingredients Equipment Method

Ingredients
  

  • 500 g Fusilli Pasta
  • 2 Tsp Salt
  • 2 Litres of Water
  • 1 Green Pepper Thinly Sliced
  • 150 g Cherry Tomatoes
  • For the Dressing
  • 800 g Plum Tomatoes Cut in Halve
  • 1 Tbsp Brown Sugar
  • 3 Garlic Cloves Peeled
  • 2 Shallots Peeled and Halved
  • 80 ml Extra Virgin Olive Oil
  • Salt / Black Pepper to taste
  • Juice from ½ Lemon
  • 15 g Basil Leaves

Equipment

  • Baking Tray
  • Parchment Paper
  • Blender

Method
 

  1. Preheat the oven to 160C or 140C Fan 0r 325F or Gas 3
  2. Lay the tomatoes on a baking tray lined with parchment. Drizzle with half of the olive oil, salt, and black pepper. Sprinkle the sugar evenly over the tomatoes. Roast in the oven for 40-45 minutes until the tomatoes have broken down and have just begun to char.
  3. Add 2 tsp of salt to 2 litres of water and bring to a boil. Add the pasta and cook for 1-2 minutes less than the packet instructions.
  4. Remove the tomatoes and allow to cool slightly so they’re comfortable to handle. Transfer the tomatoes with the basil to a blender or using a hand blender, blitz until smooth. Slowly blend the olive oil, and lemon juice. Season to taste.
  5. Drain the pasta and toss with the dressing. Set aside to cool and serve at room temperature.