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Roasted Tomato Pasta Salad


  • 10 plum tomatoes
  • 1 tablespoon olive oil
  • 3/4 teaspoon salt, divided
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon pepper
  • 1 medium green pepper, chopped
  • 4 ounces part-skim mozzarella cheese, cubed
  • 1/4 cup chopped onion
  • 1/4 cup fat-free red wine vinaigrette dressing
  • 3 cups cooked spiral pasta


  • 1. Core tomatoes and cut in half lengthwise. Place cut side up on a broiler pan; brush with oil. Combine 1/4 teaspoon of salt, basil, thyme and pepper; sprinkle over tomatoes. Turn tomatoes cut side down. Bake at 425° for 30-35 minutes or until edges are well browned. Cool slightly.
  • 2. Peel off skins and discard. Chop tomatoes; combine the green pepper, cheese, onion, dressing and remaining salt. Place pasta in a serving bowl; add tomato mixture and toss to coat.

Nutrition Facts

1 cup: 326 calories, 10g fat (4g saturated fat), 15mg cholesterol, 826mg sodium, 46g carbohydrate (0 sugars, 4g fiber), 15g protein. Diabetic Exchanges: 2 starch, 2 vegetable, 1 lean meat, 1 fat.


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