Swipe right on this clever pasta salad.
Pine nuts are a worthy splurge in this creative recipe, but you might substitute toasted almonds or walnuts.
Arrange tomatoes, cut sides up, in a single layer on baking sheet.
Jennifer Causey
Drizzle evenly with 1 tablespoon oil and sprinkle with 12 teaspoon salt.
Roast for 1 hour.
Let cool for 30 minutes.
While tomatoes cool, bring a large pot of generously salted water to a boil.
Add pasta; cook until al dente, about 9 minutes.
Drain; transfer to a large bowl.
Slowly add 5 tablespoons oil, whisking constantly to combine.
Stir half of vinaigrette (about 14 cup) into hot pasta in bowl.
Let pasta mixture cool, stirring occasionally, until room temperature, about 30 minutes.
Add remaining vinaigrette to pasta mixture.
Stir in 12 cup cheese, roasted tomatoes, parsley, and pine nuts.
Transfer to a platter.
Sprinkle with remaining 14 cup cheese, drizzle with remaining 2 tablespoons oil, and top with parsley.
This crowd-pleaser makes the most of the seasons colorful, juicy tomatoes.
Roast them low and slow to concentrate their flavor.
