Roasted Tomatoes and Arugula Pasta Salad

1. 1

   Preheat oven to 375.

2. 2

   Slice cherry tomatoes in half, place them in a pan cut side up, drizzle them with 2 tablespoons of olive oil and sprinkle the slivered garlic and salt and pepper to taste.

3. 3

   Roast in the oven for 20 minutes, turning once.

4. 4

   Cook pasta according to package instructions.

5. 5

   Drain the pasta and set aside.

6. 6

   In another bowl, put the remaining oil with the vinegar, sun dried tomatoes, sugar and a little salt and pepper to taste.

7. 7

   Still well to combine.

8. 8

   Add the pasta into the bowl with the dressing and toss to mix.

9. 9

   Add the roasted tomatoes and mix gently.

10. 10

    Before serving, add the arugula, toss lightly and taste to adjust the seasoning.

11. 11

    This can be served either cold or at room tempature.

No nutritional information available.

No additional tips available.