Easy Tomato Confit Pasta Salad | The Perfect Summer Dish

Preheat oven to 265° F (160° C).

Add 700 g cherry tomatoes, garlic cloves, and fresh thyme to a large baking tray.

Submerge cherry tomatoes in extra virgin olive oil.

Bake for 45 minutes.

Slice additional cherry tomatoes, red onion, and basil for the salad.

Prepare the dressing by combining garlic, anchovy paste, 1 tablespoon honey, 1 teaspoon dijon mustard, lemon juice, and salt in a jar.

Add 90 ml olive oil to the dressing mixture.

Cook pasta in heavily salted water until al dente, then drain and rinse under cold water to remove starch.

In a large bowl, combine cooked pasta, fresh cherry tomatoes, red onion, basil, and baked cherry tomatoes.

Drizzle dressing over the salad and toss to combine.

Finish with fresh basil and chili flakes, and optionally top with grated parmesan cheese.

Equipment Needed

Spice Level: