Greens and Roasted Cherry Tomatoes Pasta Salad

This vegetarian dish really doesn’t taste vegetarian, you really don’t miss the meat while eating this.


20-30 cherry tomatoes – cut in half

4 TBS extra virgin olive oil, divided

1 tspn dried oregano

6-7 garlic cloves, crushed up to make a paste

2  TBSP  vegan parmesan, optional

1 tspn salt

1/2-1 pound pasta

1 bunch kale, mustard greens, swiss chard, etc, chopped into 1/2″ pieces

2 chopped garlic cloves,


Preheat oven to 250.

  • Scoop the seeds out of the tomatoes with a small spoon
  • Combine 2 TBS olive oil with oregano & garlic.
  • Add in the vegan parmesan.
  •  Line cookie sheet with parchment paper & put tomato halves onto the sheet.
  • Drizzle them filling them evenly. Depending on how big your tomatoes are you need to make more filling.
  • Sprinkle a dash of salt on each tomato.
  •  Bake tomatoes until they begin to shrink & slightly blacken on the bottom, around 30 minutes.
  • Prepare pasta according to package instructions while tomatoes are cooking.
  • Heat 2 TBSP olive oil on medium-high heat in a saute pan.
  • Add the greens & chopped garlic, saute stirring frequently 5-10 minutes, until wilted.
  • Drain pasta, combine with tomatoes & greens.
  • Toss with more parmesan and serve.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s