4 ripe plum tomatoes, quartered
1 small purple onion, peeled and quartered
1 container cremini mushrooms (8 oz.), quartered
1/2 cup pitted black olives, halved
1/2 cup walnut pieces
4 cloves garlic, peeled and quartered
2 tsp capers
3/4 cup Newman's Own® Balsamic Vinaigrette Dressing
1 box whole wheat rotini pasta
1/2 cup chopped Italian parsley
1/4 cup chopped fresh basil leaves (save several whole leaves for garnish)
1 cup freshly grated Italian cheese blend (Parmesan, Asiago, Romano)
Heat oven to 400 °F. Place tomatoes, fennel, peppers, onions, mushrooms, olives, walnut pieces, garlic, and capers into shallow pan. Pour dressing over all and toss to coat completely. Place in pre-heated oven and roast at 400 °F for 45 minutes, stirring twice during cooking time.
Cook pasta according to package directions. Drain and toss with roasted vegetables and pan drippings. Let sit for 5 minutes. Add parsley, basil, and cheese and toss again.
Place in large serving bowl and garnish with reserved basil leaves. Can be served hot or at room temperature. .
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