Roasted Tomato Pesto Pasta Salad

Fresh Mozzarella



Olive Oil

Salt & Pepper

Pine Nuts




Balsamic Vinegar


Toast the pine nuts on a baking sheet until they are lightly browned, about 5-7 minutes.

Preheat the oven to 375 degrees F.

Stir in the olive oil, balsamic vinegar, salt and pepper.

Combine the tomatoes and garlic in a rectangular baking pan.

Roast the tomatoes until they are slightly wrinkled, about 40-45 minutes.

Cook the pasta while the tomatoes and garlic are in the oven.

Mash the garlic into the pesto. Then stir in the olive oil and tomato juices from the roasting pan.

Squeeze the roasted garlic cloves out of their skins.

Stir the dressing into the cooked pasta.

Then stir the roasted tomatoes, pine nuts, mozzarella, basil and chives into the pasta.

Roasted Tomato Pesto Pasta Salad