I do hope you've been making some slow roasted tomatoes if there's any way you can get your hands on some Roma tomatoes. These little orbs of condensed tomato flavor are worth all the time and effort it takes to make them. At my house the Roma tomato plants are going wild, and I've made three double batches so far, with more to come. Each batch makes two containers of roasted tomatoes to go in the freezer, which I'll use this winter for soups, stews, and more soups, plus pasta sauce of course, and any other dish I happen to dream up where I need some real tomato energy.
If you're making slow roasted tomatoes, you might like an idea for using some of them in a more summery dish, since delayed gratification can be so hard for some people. This pasta salad is something I made last year right about this time, when I was in last year's tomato roasting frenzy. It's one of those recipe favorites I could make over and over again. If you have some slow roasted tomatoes, I bet this could become a recipe favorite at your house too. Here's how I made it, with lots more pasta salads from other bloggers after the recipe.
Pasta Salad with Roasted Tomatoes, Grilled Zucchini, and Basil
(about 8 servings, recipe created by Kalyn.)
1 box Dreamfields Penne, or your choice of pasta
1 large zucchini, cut in slices 1/2 inch wide, then grilled
(yield 2-3 cups grilled zucchini, marinated in dressing)
2-3 cups roasted tomatoes, diced in 1/2 inch pieces
1 can olives, cut in half (optional)
1/2 cup chopped fresh basil (or less if you don't have that much)
about 2 cups coarsely grated parmesan cheese
salt, fresh ground black pepper to taste
3/4 cup extra virgin olive oil
1/4 cup balsamic vinegar
1 T Johnny's Great Caesar Garlic Seasoning
(or use garlic powder or ground garlic)
2 T frozen chopped basil, thawed (or use 2 T purchased pesto)
(you can use 1 cup purchased low sugar vinaigrette with 2 T pesto mixed in to replace this dressing if you prefer)
Combine dressing ingredients. Brush zucchini with some of the dressing and grill until zucchini is brown and starting to soften, about 5 minutes per side. Cut zucchini in pieces about 3/4 in square, put in zip-loc bag with about 1/4 cup of dressing, and marinate 4-6 hours or longer.
When ready to assembly salad, cook pasta in large amount of boiling, salted water about 8-10 minutes, or until barely al dente, being sure not to overcook. Rinse pasta with cold water and drain well.
While pasta drains, chop roasted tomatoes into pieces (I cut each tomato half into four pieces.) Cut olives in half, if using.
Combined drained, cooled pasta with zucchini and dressing it was marinated in, tomatoes, and olives. Season with salt and freshly ground black pepper, and add more dressing as needed. You will probably not need all the dressing. Let salad chill in refrigerator at least 30-45 minutes, or as much as a few hours.
When ready to serve, let salad come to room temperature. Season salad with salt and fresh ground pepper, stir in chopped fresh basil, Parmesan cheese, and more dressing if needed, and serve.
South Beach Suggestions:
Made with Dreamfield's Pasta, or another whole gain or low carb pasta, this salad would be good as a side dish for phase two of the South Beach Diet, or as a main dish for phase three.
More Pasta Salad Recipes to Keep Summer a Bit Longer:
(Recipes from other blogs may or may not be South Beach Diet friendly, check ingredients. All pasta salads should be made with Dreamfields Pasta or other low carb or whole grain pasta for the South Beach diet.)
Shrimp and Macaroni Salad
Pasta Salad with Italian Sausage, Zucchini, Red Peppers, and Olives
Pesto Pasta Salad from Simply Recipes
Cowgirl Pasta Salad from Simply Recipes
Sun Dried Tomato Basil Pasta Salad from Taste and Tell
Greek Style Pasta Salad from Fresh Approach Cooking
*Hot* Pasta Salad from Trifles
Sun-Dried Tomato and Fresh Mozarella Pasta Salad from 28 Cooks
Spaghetti Salad from Stephen Cooks
Tortellini Salad from Anne's Food