The vinaigrette for this roasted garlic and tomato pasta salad uses leftover tomato juices from the baking dish along with olive oil and balsamic vinegar.
1/4 cup pine nuts
1 pint pounds grape or cherry tomatoes, halved
6 garlic cloves, unpeeled
1/4 cup olive oil
2 tablespoons balsamic vinegar
1/2 teaspoon kosher salt plus more for seasoning
1/4 teaspoon black pepper plus more for seasoning
8 ounces cavatappi pasta
2 tablespoons pesto
1/4 cup torn basil
2 tablespoons minced chives
6 ounces fresh mozzarella, torn into small pieces
Preheat the oven to 375 degrees F.
Spread the pine nuts on a sheet pan. Toast in the oven until they turn golden brown, about 5-7 minutes.
In a rectangular baking dish, combine the tomatoes and garlic. Stir in the olive oil, balsamic vinegar, salt and pepper. Roast for 45 minutes until the tomatoes have deepened in color and have slightly wrinkled.
While the tomatoes and garlic are roasting, cook the pasta until al dente according to package instructions. Drain the pasta and rinse in cold water. Transfer to a large bowl.
Once the tomatoes have cooled, use a slotted spoon to transfer them to the bowl with the pasta. Slip the garlic cloves out of their skins and whisk the garlic and pesto into the remaining liquid in the baking dish. Pour over the pasta and stir in the basil, chives, mozzarella and pine nuts. Season to taste.