Pasta Salad With Roasted Tomatoes And Peppers - cooking recipe

Ingredients

8 plum tomatoes, halved and seeded
1 small green pepper, quartered, ribs and seeds removed
1 cup dried macaroni or 1 cup other pastas
3/4 cup finely chopped onion
1 - 1 1/2 tablespoon balsamic vinegar (or red wine vinegar)
1 teaspoon Dijon mustard
1 tablespoon dried basil (or fresh)
2 tablespoons extra virgin olive oil
salt and pepper
3 tablespoons parmesan cheese (grated or shaved)

Preparation

Preheat oven to 200. Place tomatoes and peppers, cut side down on a baking rack set onto a baking sheet. Roast for 20-30 minutes or until skins are easily removed.
Spray or brush vegetables with olive oil and continue to roast until tomatoes become a dark red color, about 2 hours. Remove from oven and chop into small pieces.
Meanwhile, cook and drain pasta. Place into a mixing bowl. Add the onions, tomatoes and peppers, toss to combine.
Mix together the vinegar, mustard, parsley, basil, olive oil, salt and pepper. Beat with a whisk to combine. Pour over the pasta, add the cheese and toss again. Serve at room temperature.