Ingredients
- ▢FOR THE ROASTED TOMATOES:
- ▢2 oz containers cherry or grape tomatoes halved, 10
- ▢8 cloves garlic minced
- ▢2 Tbsp olive oil
- ▢1 tsp salt
- ▢2 tsp black pepper
- ▢Sprinkle of dried oregano
- ▢FOR THE PASTA SALAD:
- ▢1 lb dried pasta I used rotini
- ▢1/2 pound bacon cooked and crumbled
- ▢2 cups garlic roasted cherry tomatoes
- ▢1/4 cup chopped herbs (basil parsley, dill, chives, and oregano)
- ▢1/4 cup baby arugula
- ▢FOR THE VINAIGRETTE:
- ▢1 Tbsp grainy Dijon mustard
- ▢4 cloves garlic minced
- ▢1/2 cup apple cider vinegar
- ▢1 1/4 cups olive oil
- ▢Salt and pepper to taste
Instructions
- FOR THE ROASTED TOMATOES:
- Preheat oven to 375 degrees.
- In a mixing bowl, add tomatoes and toss together with olive oil and seasonings. Pour onto a foil-lined baking sheet in a single layer.
- Bake for 15-20 minutes, or until tomatoes are soft and have burst.
- FOR THE PASTA SALAD:
- In a mixing bowl, whisk mustard, garlic, salt and pepper, and vinegar. Pour in the olive oil, whisking as your pour, until well combined. Set aside.
- Boil pasta until al dente (according to package directions).
- Drain pasta and toss with half of the vinaigrette. Set aside to cool to room temperature.
- Add arugula, crumbled bacon, chopped herbs and roasted tomatoes. Toss to combine, adding more vinaigrette if desired.
- Serve warm temperature or chilled.
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