1. Preheat oven to 425°
2. Bring a large pot of water to a boil with 1 BOU cube. Cook pasta according to package directions.
3. Place tomatoes in a single layer on a parchment-lined baking sheet. Drizzle with olive oil and season with a pinch of salt and plenty of freshly ground black pepper. Roast for 20-25 minutes (stirring once halfway through) until tomatoes are beginning to caramelize.
4. Pour the dressing ingredients into a large serving bowl and whisk well. Add the pasta salad ingredients to the bowl and toss well.
5. Serve immediately. Enjoy!
Recipe by Executive Chef Kristin Sheehan