Balsamic Roasted Tomato Caprese Pasta Salad
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Balsamic Roasted Tomato Caprese Pasta Salad

Tossing sweet, garlicky balsamic-and-basil roasted tomatoes with pasta and fresh mozzarella is a fun spin on a classic Caprese salad that’s perfect for picnic season!

I go to monthly potlucks with a group of moms and kids that I met a few years ago, and I’m always trying to think up something new and exciting to bring.

It can be tricky because I don’t want to make something that the kids won’t touch, but I also don’t want to make something totally boring. So I thought that wagon wheel pasta was a surefire way to keep kids and grown-ups alike interested in my contribution!

Balsamic Roasted Tomato Caprese Pasta Salad

This pasta salad takes the flavors of a classic Caprese salad and mixes them with the balsamic roasted tomato sauce from one of my favorite pasta recipes for a bold, flavorful addition to any picnic spread.

I was planning to use bocconcini and cut them in half, but then I saw the most adorable little perlini mozzarella, and decided to go with that instead. Cooling the pasta salad down before adding the mozzarella in helps ensure that these little bites of cheese don’t melt before heading into the refrigerator.

Balsamic Roasted Tomato Caprese Pasta Salad

I had a few partial boxes of pasta on hand, so I did some math to add them to the boiling water in stages to make sure they’d all be cooked al dente.

I actually really liked the contrast between the wagon wheels and the 2 types of shells. It’s a great way to use up those odd amounts of pasta that most people have hanging around the kitchen!

This pasta salad was a HUGE hit, and it made a ton! I sprinkled a little more fresh basil on at the end, just to brighten it up a bit. I’ll definitely be making this one again and again.

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Balsamic Roasted Tomato Caprese Pasta Salad

  • Author: Big Flavors from a Tiny Kitchen - Ashley Covelli
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 8 servings 1x
  • Category: Side Dish
  • Method: Stovetop/Oven
  • Cuisine: Italian

Description

Tossing sweet, garlicky balsamic-and-basil roasted tomatoes with pasta and fresh mozzarella is a fun spin on a classic Caprese salad that’s perfect for picnic season!


Ingredients

Scale
  • 2 pounds grape or cherry tomatoes, preferably multi-colored
  • 2 cloves garlic, minced
  • 1/4 cup fresh basil, roughly chopped
  • 1/4 cup olive oil
  • 1/4 cup balsamic vinegar
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly cracked black pepper
  • 1 pound dry pasta (I used a mix of shells and wagon wheels)
  • 8 ounces fresh perlini mozzarella, drained*

Instructions

  1. Preheat oven to 400°F. Place tomatoes, garlic, basil, olive oil, balsamic vinegar, salt & pepper in a 9×13 (3 quart) baking dish and toss to combine. Bake for 20 minutes, stir, and bake for another 15-20 minutes, until the tomatoes are nice and soft and melt when pressed gently with a spoon.
  2. Meanwhile, bring a large pot of salted water to a boil. Cook pasta to al dente, according to package directions. Drain well. If the pasta is finished before the tomato sauce is ready, drizzle in a little olive oil and stir so the pasta doesn’t stick. Place in a large bowl.
  3. Once the tomatoes are finished, mix them into the drained pasta and allow to cool to just above room temperature, stirring occasionally.
  4. Once cool, mix in the drained mozzarella and refrigerate until ready to serve.

Notes

*You can substitute bocconcini, halved, or a big piece of mozzarella, diced, if you can’t find perlini.

Nutrition

  • Serving Size:
  • Calories: 339
  • Sugar: 6.1 g
  • Sodium: 299.2 mg
  • Fat: 8.1 g
  • Saturated Fat: 1.2 g
  • Carbohydrates: 49.4 g
  • Fiber: 3.7 g
  • Protein: 17.5 g
  • Cholesterol: 5.1 mg

Keywords: cold pasta salad, roasted tomatoes, fresh mozzarella

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