Roasted Tomato and Basil Salad
A delicious side dish to any meal, the roasted tomatoes, mozzarella and Parmesan are perfect together.
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Ingredients
| 4oz | No Yolks® Extra Broad Noodles |
| 3 cups | grape tomatoes |
| 1 | garlic clove, minced |
| 1 Tbsp | olive oil |
| 1/8 tsp | salt |
| 1/2 cup | shredded Parmesan cheese |
| 1/4 cup | minced fresh basil |
| 2 | scallions, finely chopped |
| 1/4 cup | capers |
| 1/2 cup | fresh, drained mozzarella cheese, coarsely shredded |
| 4 tsp | white wine vinegar |
| 1/8 tsp | salt |
| 1/8 tsp | crushed red pepper flakes (optional) |
| 1/4 tsp | ground black pepper |
| 1 1/2 tsp | olive oil |
Directions
Prepare noodles according to package directions.
For the Salad:
- Place tomatoes and garlic in shallow roasting pan. Drizzle with oil and season with salt.
- Roast in preheated 400-degree oven for 10 minutes, stirring occasionally, or until tomatoes are plump and tender. Set aside until room temperature.
- Place tomatoes, garlic and pan juices in large salad bowl. Add cooked noodles, Parmesan cheese, basil, scallions and capers. Toss gently, but well. Sprinkle on mozzarella cheese.
For the Dressing:
- Stir together vinegar, salt, red pepper flakes and pepper in a cup.
- Stir in oil.
- Pour over prepared salad; toss gently, but well.
