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Overhead view of balsamic roasted tomato Caprese pasta salad.

Balsamic Roasted Tomato Caprese Pasta Salad

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  • 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


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!


  • 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*


  1. Preheat oven to 400°F. Place tomatoes, garlic, basil, olive oil, balsamic vinegar, salt & pepper in a 9x13 (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.


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


  • 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
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