Citrus Roasted Cherry Tomato Pasta Salad
Yields 7 cups—about 6 servings as a side dish.
Orange zest and savory-sweet roasted cherry tomatoes and onions complement the salmon and basil in this easy pasta salad. It travels well and can be either a side or main dish. Packed with protein, heart-healthy omega-3 fats and antioxandants, it’s also low in sodium and saturated fat.
1 pound (4 cups cherry tomatoes)
1 cup chopped onion
2 tablespoons olive oil
1 1/2 cups rotini or other pasta (whole grain or regular)
10-ounce package of salmon
Juice of half an orange (about 3 tablespoons)
Zest of half an orange (about 2 teaspoons)
Freshly grated pepper to taste
1/4 cup basil leaves, sliced
Preheat oven 450 degrees. In saucepan, bring 1 quart water to a boil.
Meanwhile, arrange on a rimmed baking sheet the tomatoes and onion. Drizzle with olive oil and stir to combine. Bake 20 to 25 minutes or until tomatoes begin to release juice and the onions are tender.
While tomatoes are roasting, boil pasta per package directions, drain and set aside.
In serving boil, empty pouch of salmon. Use fork to separate salmon into bite-size chunks. Add roasted veggies, cooked pasta, orange juice, orange zest and basil. Toss to combine. Serve immediately or chill to serve later.