Roasted Tomato Pesto Pasta Salad

Pesto pasta salad with roasted tomatoes and mozzarella in a bowl.

5 from 1 vote

Roasted Tomato Pesto Pasta Salad

The dressing for this roasted tomato pesto pasta salad recipe uses the leftover tomato juices from the baking dish along with roasted garlic, basil pesto and balsamic vinegar.

Prep Time15

Cook Time45

Total Time1

Course: Salad

Cuisine: Italian

Diet: Vegetarian

Servings:

Author: Paige Adams

Ingredients

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
2 pints cherry tomatoes, halved
6 garlic cloves, in their skins
8 ounces cavatappi pasta
2 tablespoons pesto
6 ounces fresh mozzarella, torn into small pieces
1/4 cup toasted pine nuts
2 tablespoons minced chives
1/4 cup torn basil leaves

Instructions

Preheat the oven to 375 degrees F.
In a rectangular baking dish, whisk the olive oil, balsamic vinegar, salt and pepper. Stir in the tomatoes and garlic cloves, arranging the tomatoes cut-side up. Roast for 30-35 minutes until the tomatoes have deepened in color and have slightly wrinkled. Use a slotted spoon to transfer them from the pan to a plate, leaving the oil mixture in the pan.
Cook the pasta in salted boiling water until al dente according to package instructions. Drain the pasta and rinse with cold water in a colander.
In large bowl, squeeze the garlic cloves out of their skins and mash and stir them into the pesto and the oil mixture from the roasting pan.
Stir the pasta into the dressing.
Add the roasted tomatoes, mozzarella, pine nuts, chives and basil.
Stir everything together.

Notes

Leftover pasta salad can be kept in an airtight container in the refrigerator up to 3 days. Let it sit at room temperature for 15 minutes before serving.

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