Roasted Tomato and Basil Salad
A delicious side dish to any meal, the roasted tomatoes, mozzarella and Parmesan are perfect together.
Ingredients
Ingredients
4 oz Creamette® Extra Wide Egg Noodles
For the Salad:
3 cups grape tomatoes
1 garlic cloves, minced
1 tbsp olive oil
0.13 tsp salt
0.50 cup shredded Parmesan cheese
0.25 cup minced fresh basil
2 scallions, finely chopped
0.25 cup capers
0.50 cup fresh, drained mozzarella cheese, coarsely shredded
For the Dressing:
4 tsp white wine vinegar
0.13 tsp salt
0.13 tsp crushed red pepper flakes (optional)
0.25 tsp ground black pepper
1.50 tsp olive oil
Directions
Cooking Directions
1
Prepare noodles according to package directions.
For the Salad:
2
Place tomatoes and garlic in shallow roasting pan. Drizzle with oil and season with salt.
3
Roast in preheated 400-degree oven for 10 minutes, stirring occasionally, or until tomatoes are plump and tender. Set aside until room temperature.
4
Place tomatoes, garlic and pan juices in large salad bowl. Add cooked noodles, Parmesan cheese, basil, scallions and capers. Toss gently, but well. Sprinkle on mozzarella cheese.
For the Dressing:
5
Stir together vinegar, salt, red pepper flakes and pepper in a cup. Stir in oil. Pour over prepared salad; toss gently, but well.
