Roasted Tomato Caprese Pasta Salad
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 0
- for the sauce:
- 1 teaspoon kosher salt
- toppings:
- 1/4 cup olive oil
- 2 teaspoons dried oregano
- 1/2 teaspoon cracked black pepper
- 3 cloves garlic thinly sliced
- 1 pound grape or cherry tomatoes halved
- 1 16 - ounce package dried pasta (rotini or penne
- 2 tablespoons white wine vinegar (or balsamic vinegar)
- 8 ounces small fresh mozzarella balls or cubed fresh mozza
- 1/2 cup snipped fresh basil
- Carbohydrate 36.8732742345703 g
- Cholesterol 0 mg
- Fat 28.8765714407066 g
- Fiber 12.5794417447797 g
- Protein 11.3168128555295 g
- Saturated Fat 4.01654253492134 g
- Serving Size 1 1 recipe (1176g)
- Sodium 1360.9938851664 mg
- Sugar 24.2938324897906 g
- Trans Fat 1.23960024214271 g
- Calories 417 calories
Preheat oven to 450F. Place tomato halves (cut side up) on a large baking sheet lined with foil. Sprinkle the tomatoes with the oregano, oregano, garlic, and salt and then drizzle the 1/4 cup olive oil over them, evenly coating. Roast the tomatoes for about 20-25 minutes or until they begin to get browned spots and are collapsing. Try not to burn them, but it's ok if little spots have some char. While tomatoes are roasting, prepare the pasta according to package directions and then drain. In a large bowl, whisk the dressing ingredients together (1/4 cup olive oil, vinegar, and pepper). When the pasta is done and drained, add it to the bowl with the dressing and mix it all together to coat. When tomatoes have finished roasting, add them to the pasta (including any drippings from the pan). Toss together with the mozzarella balls and fresh basil. Serve room temperature, cold, or hot - all are delicious!
