Red and yellow cherry tomatoes, fresh mozzarella balls, and plenty of herbs and spices add color and flavor to this bountiful pasta salad. Sprinkle fresh basil on top.

Source: Midwest Living

Gallery

Recipe Summary

prep:
20 mins
roast:
20 mins
stand:
30 mins
total:
1 hr 10 mins
Servings:
12
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450°F. Arrange tomato halves, cut sides up, in a foil-lined 15x10x1-inch baking pan. Sprinkle with oregano, garlic, and salt; drizzle with the 1/4 cup olive oil. Roast tomatoes, uncovered, for 20 to 25 minutes or until light brown and shriveled. Set aside.

    Advertisement
  • Meanwhile, prepare pasta according to package directions; drain. In a large bowl whisk together the 1/3 cup olive oil, the vinegar, and pepper. Add warm pasta to bowl; toss to coat. Let cool to room temperature, stirring occasionally.

  • Add the tomatoes and any drippings from the pan, the mozzarella, and basil to the pasta. Toss to combine. Serve at room temperature.

Nutrition Facts

297 calories; fat 15g; cholesterol 13mg; saturated fat 4g; carbohydrates 30g; mono fat 8g; poly fat 1g; trans fatty acid 0g; insoluble fiber 2g; sugars 2g; protein 9g; vitamin a 534.5IU; vitamin c 5.3mg; thiamin 0.4mg; riboflavin 0.2mg; niacin equivalents 3mg; vitamin b6 0.1mg; folate 96.8mcg; vitamin b12 0mcg; sodium 222mg; potassium 189mg; calcium 151.5mg; iron 1.6mg.
Advertisement

Reviews

Advertisement