Chunky Roast Tomato Pasta Salad Recipe

INGREDIENTS

Pesto1 cup basil leaves1/4 cup pine nuts1 teaspoon lemon juice2 garlic cloves2 tablespoons sundried tomatoes (not in oil)

Combine all ingredients together in a food processor.

Pasta Salad3.5 lb tomatoes, cut into 1-inch cubes1 medium red onion, halved and finely sliced1/4 cup pine nuts (optional)4 cloves garlic, finely chopped7 oz whole wheat pasta4 oz baby spinach leaves1/2 cup small fresh basil leaves2 tablespoons tomato paste, no added salt1/3 cup sundried tomatoes (not in oil), sliced

STEPS

Preheat oven to 425 F. Place tomatoes, onion, garlic, and pine nts together on an oven tray. Gently toss to combine. Roast, tossing once, for 20 minutes or until tomatoes are tender.Meanwhile, cook the pasta in plenty of boiling water according to package direction.Drain pasta and return to pan. Stir in pesto, add spinach, and toss until spinach begins to wilt. Gently mix in roasted tomatoes, basil, tomato paste, and sundried tomatoes. Serve warm.