Food & Cooking Recipes Salad Recipes Pasta Salad with Slow-Roasted Tomatoes and Basil Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on August 21, 2020 Print Rate It Share Share Tweet Pin Email Photo: Con Poulos Prep Time: 15 mins Total Time: 20 mins Servings: 6 This Pasta Salad with Slow-Roasted Tomatoes and Basil dish can be enjoyed cold or at room temperature—perfect for a potluck or picnic. Ingredients Coarse salt and ground pepper 1 pound gemelli or other short pasta 10 Slow-Roasted Tomatoes halves, roughly chopped ½ cup extra-virgin olive oil 1 teaspoon finely grated lemon zest, plus 2 teaspoons lemon juice 2 ounces Parmesan, grated (½ cup), plus more for serving ½ cup fresh basil leaves, roughly chopped Directions In a large pot of boiling salted water, cook pasta according to package instructions. Meanwhile, in a large bowl, combine tomatoes, oil, lemon zest and juice, and Parmesan. Season with salt and pepper. Drain pasta and transfer to bowl. Add basil and toss to combine. Let cool to room temperature (or refrigerate, up to 2 days). To serve, sprinkle with more Parmesan, if desired. Rate it Print