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
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Ingredients

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Directions

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  • 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.

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  • 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.

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  • 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; 15 g total fat; 4 g saturated fat; 1 g polyunsaturated fat; 8 g monounsaturated fat; 13 mg cholesterol; 222 mg sodium. 189 mg potassium; 30 g carbohydrates; 2 g fiber; 2 g sugar; 9 g protein; 0 g trans fatty acid; 534 IU vitamin a; 5 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 3 mg niacin equivalents; 0 mg vitamin b6; 97 mcg folate; 0 mcg vitamin b12; 151 mg calcium; 2 mg iron;

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