Recipe: Campanelle Pasta Salad with Roasted Grape Tomatoes
“Campanelle” is an Italian word that means little flowers or little bells. It’s also the name of one of my favorite Barilla pasta shapes, ever! Anything that you add to them gets trapped in the folds, so that every bite yields a burst of flavor.
With summertime cooking, I wanted to make a really fresh, easy pasta salad for my two Farmers Markets that I’m doing this season — every Wednesday at The Nutrition Center in Great Barrington, and the 1st and 3rd Saturday right here in Hillsdale.
Serving and selling food at these markets makes me happy; I love to cook for people, but my dishes are also a fabulous way to show what to do with my unusual blends and other products.
This salad features my Viva Italia! blend, although I’m sure that I could make a dozen variations of it with other spices and veggies. Here’s how to make the Campanelle with Roasted Grape Tomatoes:
1 pound Barilla Campanelle pasta
2 lbs grape tomatoes
2 cloves garlic
1/4 cup olive oil
20-25 pitted black olives (an oil-cured variety works best)
2 T extra virgin olive oil
2 t Viva Italia! blend plus 1 t for later
sea salt (I used my Sicilian Tripani salt but you could use your own favorite)
Pre-heat the oven to 400 degrees.
Wash the tomatoes then halve them, Spread out onto one large baking sheet or 2 smaller ones. Drizzle 1/4 regular olive oil over them. Sprinkle 2 t of the Viva Italia! and about 1 t of sea salt on the tomatoes. Toss them to coat them. Set aside.
Peel the garlic cloves and slice into large chunks. Push some of the tomatoes out of the way and place the garlic on the same baking sheet. Note: the more segregated they are, the crispier the garlic will be. If you’d prefer it softer and moister, then mix the garlic right into the tomatoes.
Bake until the tomatoes are withered/wilted, about 30-40 minutes. If you’ve separated out the garlic, keep on eye on it as it may brown before the tomatoes are ready — if so, remove the garlic from the sheet and keep roasting the tomatoes.
While the tomatoes and garlic are roasting, prepare the pasta according to package directions, al dente. When it’s cooked, drain it well then return to the same pot (off the heat). Add 2 T of extra virgin olive oil and 1 t of Viva Italia!. Stir to coat, then let it sit to cool off while the veggies finish.
When the veggies are done, remove from oven then add them directly to the pasta, along with all of the juices and oil. Fold in the pitted olives. Mix gently.
Taste for seasoning. Add a touch more Viva Italia! or sea salt as needed.
The salad can be served warm right away, or refrigerated for later. This yields 4 servings as a main dish or 6+ as a side dish.