Roasted Tomato Pasta with Fresh Mozzarella

I found this incredible recipe for pasta salad (without mayonnaise, as per my husband’s eternal request) on MidWest Living.  I wish summer wasn’t almost over because it is the perfect summer picnic recipe. I recently took it to a potluck dinner and everyone loved it. I love that it’s healthy and still delicious!

This recipe serves many and is perfect to take along and share with friends!

1lb red and yellow cherry or grape tomatoes

2 tsp dried italian seasoning

1 tsp crushed garlic

salt and pepper (I just eyeballed both of these)

1/4 cup olive oil (I always use extra-virgin)

16oz packet of dried rotini pasta

1/3 cup olive oil

2 tbsp white wine vinegar

8oz fresh mozzarella, ripped or chopped into chunks (can also use small mozzarella balls)

1/2 cup fresh basil, chopped

– Preheat oven to 450degrees F. Slice the tomatoes in half, and lay cut side up on a foil-lined baking sheet. Drizzle with 1/4 cup olive oil (I just eyeballed this part, and was pretty generous with it), sprinkle with Italian seasoning, salt and crushed garlic. Roast the tomatoes, uncovered for about 20 minutes until shriveled and slightly browned on the skins. 

While your tomatoes are roasting, cook your pasta to al dente (not fully cooked otherwise it will get mushy when it cools).  I always cook my pasta in heavily salted water with a splash of olive oil, and then rinse it with cold water as I drain it. 

In a bowl or jug whisk together the 1/3 cup olive oil, white wine vinegar, a dash more Italian seasoning and salt/pepper. Add this to the warm pasta and toss to coat. I actually ended up making a little more dressing and added a pinch of sugar to take the edge off of the acidity. Let pasta cool to room temperature and add the tomatoes, any leftover drippings from the pan, the basil and the mozzarella cheese. Toss well and serve at room temperature. So delicious!