Roasted Tomato Pesto Pasta Salad

Fresh Mozzarella



Olive Oil

Salt & Pepper

Pine Nuts




Balsamic Vinegar


Preheat the oven to 375 degrees F. Spread the pine nuts across a baking sheet. Toast them until they are lightly browned and golden, about 5-7 minutes.

Put the tomatoes and garlic cloves in a rectangular baking pan. Stir in the olive oil, balsamic vinegar, salt and pepper.

While the tomatoes and garlic roast in the oven, cook the pasta on the stove until al dente. Roast the tomatoes for 40-45 minutes until they are wrinkled.

Squeeze the roasted garlic cloves out of their skins. Then mash them into the pesto and whisk in the olive oil and tomato juices from the roasting pan.

Stir the pesto dressing into the cooked pasta.

Add the roasted tomatoes, pine nuts, mozzarella, basil and chives into the pasta. Stir the ingredients together until the pasta salad is well combined.

Roasted Tomato Pesto Pasta Salad