Pasta salad with roasted tomatoes

Ingredients

• 1 Packet (16 oz/454 g) Dried Pasta
• 800 g Grape Tomatoes
• 4 Cloves Garlic
• 1 Small Yellow Onion, peeled and quartered
• 1/4 Cup Pitted Olive, chopped
• 1/2 Cup Chopped Basil
• 10 tablespoons Olive Oil
• 1/2 Lemon (about 1 1/2 tablespoons) juice
• Sea Salt To Taste
• Freshly Ground Black Pepper

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Preparation

• Preheat the oven to 400 degrees F. In a large roasting pan, combine tomatoes, onion, garlic, olive oil, salt and pepper. Roast in the oven for about 25 minutes.
• In a large pot, bring about 5 L of water to a boil and add 1 tablespoon of salt.
• Add the pasta and cook uncovered, stirring occasionally until tender but firm, 6 to 8 minutes. Drain and toss in about 1/2 tablespoon of olive oil. Set aside in a large salad bowl.
• Remove the roasted garlic and onion and set aside to cool briefly. Then mince the garlic and coarsely chop the onion.
• Toss the pasta into the roasting pan and combine well with the vegetables. Season with lemon juice, sea salt and some freshly ground black pepper.