Pasta Salad with Roasted Tomatoes recipes

Ingredients

• 4 cups (about 680 grams) grape tomatoes
• olive oil
• salt
• dressing
• 1 big clove or 2 small cloves garlic
• 1 1/2 tablespoons dried oregano (if you can find it, Sicilian is my favorite)
• 1 1/4 teaspoons kosher salt, plus more to taste
• ground black pepper
• 3 tablespoons lemon juice
• 3 tablespoons red or white wine vinegar
• 1/3 cup olive oil
• 1 pound (455 grams) dried pasta, a bite-sized shape of your choosing (I used reginetti), cooked until 1 to 2 minutes before doneness and drained
• 6 ounces (170 grams) crumbled salty cheese, such as ricotta salata, feta, queso fresco (I used this posh, delicious stuff)
• 1/2 cup (70 grams) pine nuts, well-toasted and cooled
• 1/2 cup (70 grams) pitted and rough-chopped olives of your choice (I used gaeta here, but like them even more when oil-cured)
• salt
• pepper
• Handful fresh basil leaves, roughly chopped

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