Leftover Ham and Roasted Tomato Pasta

• 500 grams cherry tomatoes halved
• 400 grams pasta, bow-tie (farfalle) or any kind of pasta, prefer whole wheat
• 1 tablespoon olive oil, extra-virgin
• 1 tablespoon balsamic vinegar
• 250 grams ham lean, from leftover, thinly sliced, or leftover turkey, shredded
• 1/2 cup kalamata olives pitted and halved length way
• 1 bunch basil well washed and pat dry, shredded
• 1 x black pepper freshly ground, to taste
• 1 x sea salt to taste

1. Preheat oven to 180C (350 F degrees).
2. Place the tomato, cut-side up, on a baking sheet .
3. Roast for 28 to 32 minutes or until light brown and tender.
4. Meanwhile, cook the pasta in a large pot of salted boiling water according to the packet directions or until al dente.
5. Drain.
6. Return to pot.
7. Drizzle with olive oil and vinegar and toss to evenly coat.
8. Stir in the tomato, ham or turkey, olives and basil to the pasta, and gently toss until well mixed and coated.
9. Season with pepper and sea salt to taste.
10. Divide the pasta among serving bowls.
11. Serve warm.

pasta, olive oil, balsamic vinegar, ham lean, kalamata olives, black pepper, salt

Taken from recipeland.com/recipe/v/leftover-ham-roasted-tomato-pas-51596 (may not work)