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bow-tie-pasta-roasted-tomatoes-peppers

Bow-ties with Oven-Dried Tomatoes and Roasted Peppers

simplywanderfull
Delicious pasta salad made by slow-roasting tomatoes in the oven followed by an easy homemade dressing.
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Ingredients
  

  • 4 cups bow-tie pasta, cooked and cooled on a baking sheet
  • 12 Roma Tomatoes, cut in half and seeded
  • 1 jar Roasted Red Peppers, sliced
  • 3/4 cup Grated Parmesean Cheese
  • 1 cup Parsley, finely chopped
  • 2 tsp. Fresh thyme chopped fine
  • 1 tbsp. Garlic powder
  • Olive Oil
  • Salt & Pepper

Magic Vinaigrette

  • 1/3 cup Red Wine Vinegar
  • 2/3 cup Olive Oil
  • 1 tbsp. Dijon Mustard
  • 1 tbsp. honey
  • 1 Garlic clove, minced
  • Salt & Pepper

Instructions
 

  • Preheat oven to 275 degrees.
  • Arrange tomatoes on a baking sheet cut side up. Sprinkle the tomatoes with thyme, garlic, salt, pepper, sugar and olive oil. Rub the spices into the tomatoes good. Roast in the oven for 1 1/2 hours.
    Cook the pasta according to the package directions. Drain and do not rinse. Place the pasta on a large baking sheet and cool.
    Drain the roasted peppers from the jar and dice them up good. Chop your parsley and have your parmesan ready.
    To make the vinaigrette: Add all of the ingredients to a mason jar fitted with lid for the magic vinaigrette. Give it a good shake. Let sit at room temperature for at least a half hour to get its flavour.
    Comine all of the ingredients in a large bowl. Pour enough dressing to coat the mix and mix gently to combine. Adjust as necessary. Refrigerate until ready to serve.