Sunday, August 29, 2010

Pasta Salad with Cherry Tomatoes

Recently I have developed fondness for cherry tomatoes. Now I use them quite often in salads and salsa. And then, I came across pasta sauce recipe made from cherry tomatoes. I adapted just roasting cherry tomatoes part and used them in salad. Cold Pasta Salad is just perfect for Sunday Brunch.

Serves 2-3
Preparation Time: 10 Minute + soaking time
Cooking Time: 15 Minute + refrigeration time

1-cup whole wheat pasta (I used Penne)
1 carrot
1 cucumber
1 small green pepper
1 small red onion
¼ cup broccoli florets
1 cup cheery tomatoes
2 tbsp chopped basil leaves
2 tbsp sweet onion vinaigrette
¼ cup chickpeas
¼ cup red kidney beans
2 tbsp olive oil
1 tbsp grated parmesan cheese
Salt and pepper

1. Soak chickpeas and kidney beans for 6-8 hours and pressure cook them (Canned ones can also be used)
2. Boil Pasta as per Instruction and keep them aside
3. Steam broccoli and add it to pasta
4. In a baking tray, spread cherry tomatoes, drizzle generous amount of olive oil, chopped basil, salt and pepper
5. Bake them at 450 F for about 10-12 minutes or until tomatoes burst out and become tender and juicy
6. Let them cool down for about 5 minutes, sprinkle cheese and add to boiled pasta
7. Cut carrot, cucumber, onion and pepper into thin slices and add to pasta
8. Add chickpeas and kidney beans
9. Add vinaigrette, salt and pepper
10. Refrigerate for at least couple of hours and serve cold

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