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
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
Instructions Checklist
  • 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.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • 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; total fat 15g; saturated fat 4g; polyunsaturated fat 1g; monounsaturated fat 8g; cholesterol 13mg; sodium 222mg; potassium 189mg; carbohydrates 30g; fiber 2g; sugar 2g; protein 9g; trans fatty acidg; vitamin a 534IU; vitamin c 5mg; thiaminmg; riboflavinmg; niacin equivalents 3mg; vitamin b6mg; folate 97mcg; vitamin b12mcg; calcium 151mg; iron 2mg.

Reviews