I've never been a big fan of pasta salad. Pasta covered in mayo with small morsels of vegetables just doesn't toot my horn. However, this quickly changed when I tried pasta salad at a quaint little deli. With the right amount of vinegar, olive oil, and a hefty amount of fresh herbs and vegetables, this side dish can easily become the star. I wanted to put the phrase "farm to table" in full effect with this recipe by using the flavors of cherry tomatoes to season the pasta. Introducing cherry tomato confit pasta salad with caramelized leeks, pan-seared halloumi, fresh parsley, basil, and pistachios. This dish is a winner, even to a pasta-salad-hater like myself.

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Cherry Tomato Confit Pasta Salad

Total Time1 hr

Course: Salad, Side Dish

Cuisine: American, Italian

Keyword: pasta, vegetarian

Servings: 8

Author: Cherry on My Sundae

Ingredients

Cherry tomato confit

• 1 lb cherry tomatoes
• ¼ cup olive oil
• 1 teaspoon salt
• ½ teaspoon black pepper
• 5 garlic cloves
• 3 sprigs thyme

Pasta salad

• 1 lb fusilli pasta
• 2 leeks
• 8 ounce halloumi
• 1 tablespoon red wine vinegar
• juice of ½ lemon
• 1 teaspoon granulated sugar
• ⅓ cup fresh parsley chopped
• ¼ cup fresh basil chopped
• ¼ cup pistachios chopped
• salt and pepper

Instructions

• Preheat oven to 300 degrees F.
• Toss together cherry tomatoes with olive oil, salt, pepper, garlic, and thyme. Spread on a baking sheet and bake for 40-45 minutes or until softened, stirring halfway through.
• Meanwhile, cook pasta according to directions on the box. Drain pasta, rinse under cold water, and drain again. Toss with 1 teaspoon oil.
• Prepare the leeks. Cut top green stalks off and discard. Slice white stems in half lengthwise and wash in between the layers. Thinly slice leeks into half-moon slices. Heat 1 tablespoon oil in a saute pan over medium heat. Add leeks and saute until browned and caramelized. If the pan becomes too dry, reduce heat and add 1-2 tablespoons of water. Remove from heat.
• In the same pan, add halloumi and fry on both sides until golden brown. Remove from heat and cut into bite-size chunks.
• Drain roasted tomatoes, reserving the oil. Whisk together oil with red wine vinegar, juice of ½ lemon, sugar, salt, and pepper. Toss together fusilli with caramelized leeks, halloumi, cherry tomato confit, oil dressing, fresh herbs, and pistachios. Adjust seasoning with salt and pepper. Serve warm, at room temperature, or cold.

**Helpful tips and common mistakes

Tomato confit or confits, in general, take a long time to prepare. The idea behind confit is to cook an item slowly over a long period of time in fat. Duck confit is probably the most well-known version in which duck is cooked in duck fat at a low temperature for several hours. Once cooked, the meat is cooled and packed in its own fat, a great way of preserving the duck. I'll be honest, duck confit is DELICIOUS. But if you're not a big duck fan, you can apply this cooking method to many other items such as chicken, garlic, mushrooms, and in today's recipe, tomatoes.

I know I just wrote a whole paragraph about how confit is done slowly on low heat, but let's be real, we're making a pasta salad. I didn't want to wait 2-3 hours for my tomatoes to be ready so I went the quick route and increased the oven temperature to 300 degrees F. Ready in about 40 minutes, these tomatoes are just as flavor-packed as the original method.

While the tomatoes are cooking, prepare everything else for the tomato confit pasta salad. Cook the noodles, caramelize the leeks, pan-sear the halloumi, and chop the fresh herbs.

Halloumi is one of my favorite cheeses because when you cook it, the outside becomes crispy and beautifully golden. This semi-hard cheese has a high melting point which makes it fantastic when fried or grilled. Do you know the crispy edges of grilled cheese? Imagine that but on the entire surface of the cheese. Heaven.

Toss everything together including the oils and juices from the tomatoes and finish seasoning the pasta salad with olive oil, red wine vinegar, sugar, lemon juice, salt, and pepper.

I've served this cherry tomato confit pasta salad cold and at room temperature and enjoyed both. This salad is anything but heavy and yet still so flavorful with every component playing in its favor. This just may be the only way to eat pasta salad.

For more pasta salad inspiration check out this romesco orzo pasta salad!