Start by roasting the tomatoes. Slice them in half, and lay them out on a baking sheet. Drizzle with the olive oil and sprinkle with salt and pepper. Roast in a 350-degree oven for 15 minutes, then remove from the oven and let cool.

While the tomatoes are roasting, bring a pot of salted water to a boil, and cook the pasta according to the directions on the packaging. Drain the pasta and let cool.

Finely chop the garlic or run it through a garlic press. Heat the olive oil in a skillet over medium heat, and add the garlic. Cook the garlic for one minute, then add the red bell pepper and saute for 3 minutes.

In a large bowl, mix the pasta (it should be a room temperature), tomatoes, bell pepper, and pesto together. Add the goat cheese and lightly toss to combine. Chill and serve.