Roasted Tomato Pasta Salad


About 8 servings

Prep Time / Cook Time


Activity Guide

Car Camping, Picnic


  • 1 tablespoon olive oil
  • 2 cups cherry tomatoes
  • 1 cup mayo or Vegenaise
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 clove garlic, minced
  • 1 pound pasta
  • 3/4 cup kalamata olives, pitted and halved
  • 1 green bell pepper, chopped
  • a couple big handfuls of fresh basil


  • Cutting board
  • Knife
  • Large bowl
  • Large pot
  • Baking sheet
  • Whisk or fork
  • Small bowl or jar


  1. At home, preheat oven to 225°. Place the tomatoes on a baking sheet and drizzle with the olive oil. Season with some salt and pepper. Bake for 2-3 hours, or until the tomatoes shrivel a little bit.
  2. Cook the pasta according to package directions. Rinse well in cold water and drain.
  3. Meanwhile, combine the mayo, salt, black pepper and garlic in a small bowl.
  4. Combine the pasta, mayo mixture, roasted tomatoes, olives and bell pepper in a large bowl. Toss well and refrigerate until ready to eat. Garnish with fresh basil.