Roasted Tomato Pasta Salad

• 10 plum tomatoes
• 1 tablespoon olive oil
• 3/4 teaspoon salt, divided
• 1/2 teaspoon dried basil
• 1/4 teaspoon dried thyme
• 1/4 teaspoon pepper
• 1 medium green pepper, chopped
• 4 ounces part-skim mozzarella cheese, cubed
• 1/4 cup chopped onion
• 1/4 cup fat-free red wine vinaigrette dressing
• 3 cups cooked spiral pasta

1. Core tomatoes and cut in half lengthwise. Place cut side up on a broiler pan; brush with oil. Combine 1/4 teaspoon of salt, basil, thyme and pepper; sprinkle over tomatoes. Turn tomatoes cut side down. Bake at 425u0b0 for 30-35 minutes or until edges are well browned. Cool slightly.
2. Peel off skins and discard. Chop tomatoes; combine the green pepper, cheese, onion, dressing and remaining salt. Place pasta in a serving bowl; add tomato mixture and toss to coat.

tomatoes, olive oil, salt, basil, thyme, pepper, green pepper, mozzarella cheese, onion, red wine vinaigrette, cooked spiral pasta

Taken from www.tasteofhome.com/recipes/roasted-tomato-pasta-salad/ (may not work)