Categories: Salad
Ingredients
- 1 lb dry Cellentani pasta (or other shape of your choice)
- __
- 3 large tomatoes
- 2 Tbsp olive oil
- 1 Tbsp minced fresh dill weed
- Salt, fresh cracked black pepper
- __
- 3 garlic cloves
- 2 Tbsp minced fresh dill weed
- 1/2 cup mayo
- ⅓ cup sour cream
- Salt
- Fresh cracked black pepper
- 1/4 tsp paprika
Directions
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or Roasted Tomatoes:
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Pre-heat oven to 400 and cover a baking sheet with aluminum foil. Quarter tomatoes and place them in a large mixing bowl and mix them with 2 Tbsp of olive oil. Mix well until tomatoes are completely coated.
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Place tomatoes on the lined baking sheet, cut side up. Sprinkle each wedge with dill weed, salt and pepper.
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Roast for 25-30 minutes in the oven. Take out and set aside.
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Salad:
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Cook pasta according to the package, drain well and place in a large mixing bowl.
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Take skin off of roasted tomatoes, chop them and add to pasta. (Make sure to save tomato juice while cutting them and add it to pasta as well.)
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Press garlic into pasta and tomatoes. Mix well.
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Add mayo, sour cream, 2 Tbsp fresh dill weed, salt, pepper and paprika. Mix well, transfer into a container with a lid and refrigerate until ready to serve. (It would need a couple of hours in the fridge.)