At home, preheat oven to 225°. Place the tomatoes on a baking sheet and drizzle with the olive oil. Season with some salt and pepper. Bake for 2-3 hours, or until the tomatoes shrivel a little bit.
Cook the pasta according to package directions. Rinse well in cold water and drain.
Meanwhile, combine the mayo, salt, black pepper and garlic in a small bowl.
Combine the pasta, mayo mixture, roasted tomatoes, olives and bell pepper in a large bowl. Toss well and refrigerate until ready to eat. Garnish with fresh basil.
