1lbdry Cellentani pastaor other shape of your choice
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3large tomatoes
2Tbspolive oil
1Tbspminced fresh dill weed
Saltfresh cracked black pepper
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3garlic cloves
2Tbspminced fresh dill weed
1/2cupmayo
1/3cupsour cream
Salt
Fresh cracked black pepper
1/4tsppaprika
Instructions
For Roasted Tomatoes:
Pre-heat oven to 400 and cover a baking sheet with aluminum foil. Quarter tomatoes and place them in a large mixing bowl and mix them with 2 Tbsp of olive oil. Mix well until tomatoes are completely coated.
Place tomatoes on the lined baking sheet, cut side up. Sprinkle each wedge with dill weed, salt and pepper.
Roast for 25-30 minutes in the oven. Take out and set aside.
Salad:
Cook pasta according to the package, drain well and place in a large mixing bowl.
Take skin off of roasted tomatoes, chop them and add to pasta. (Make sure to save tomato juice while cutting them and add it to pasta as well.)
Press garlic into pasta and tomatoes. Mix well.
Add mayo, sour cream, 2 Tbsp fresh dill weed, salt, pepper and paprika. Mix well, transfer into a container with a lid and refrigerate until ready to serve. (It would need a couple of hours in the fridge.)