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*
- 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.
- 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.
- Once the tomatoes are finished, mix them into the drained pasta and allow to cool to just above room temperature, stirring occasionally.
- 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
Keywords: cold pasta salad, roasted tomatoes, fresh mozzarella