Ingredients

The following ingredients have 7 Servings
  • 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)

Instruction

  • 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.