Roasted Cherry Tomato, Spinach and Asiago Pasta Salad

By cacelias

Delicious summer salad with fresh, sweet cherry tomatoes. You could also add roasted chicken strips to the salad, if desired.

Ingredients

• 3 cups cherry or grape tomatoes, halved
• 1/4 cup balsamic vinegar
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 bag (4 cups) baby spinach leaves
• 1 package thin spaghetti
• 1/2 cup asiago cheese, shredded
• 1/2 cup parmesan cheese, grated
• 1/2 cup fresh basil, chopped
• toasted pine nuts (optional)
• grilled chicken breast

Details

Servings 6

Preparation

Step 1

Preheat oven to 400 degrees.

Toss the tomatoes with the balsamic vinegar, olive oil, garlic, salt and pepper. Spread the tomatoes on a foil-lined baking sheet. Roast the tomatoes for 20-30 minutes in the oven, or until shriveled and lightly browned. Scrape the tomatoes and juices into a large bowl. Add the spinach.

Meanwhile,, prepare the pasta according to the package directions. Drain.

Toss the pasta with the spinach and roasted tomatoes. Add the asiago, parmesan and basil leaves. Sprinkle the toasted pine nuts, if using. Serve with the additional cheese on the side and top with the chicken, if using. If the pasta is too dry, add additional olive oil and balsamic vinegar.