Ingredients
1 lb dry Cellentani pasta (or other shape of your choice)
3 large tomatoes
2 Tbsp olive oil
1 Tbsp minced fresh dill weed
Salt, fresh cracked black pepper
3 garlic cloves
2 Tbsp minced fresh dill weed
½ cup mayo
⅓ cup sour cream
Salt
Fresh cracked black pepper
¼ tsp paprika
Instructions
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.)
