Light Roasted Tomato Caprese Pasta Salad
Ingredients
The salad
-
1
lb
rigate pasta
-
4
cups
cherry tomatoes
-
6
oz
fresh basil
-
8
oz
fresh perline mozzarella balls
-
3
cloves
garlic
The dressing
-
3
tbsp
olive oil
-
1
tbsp
white balsamic vinegar
-
½
cup
reserved pasta cooking liquid
-
1
tsp
salt
-
to taste
pepper
Instructions
- Preheat the oven to 400ºF.
- Smash the garlic cloves, leaving the peel on.
- Place cherry tomatoes and smashed garlic on a baking sheet, seasoning with olive oil, salt, and pepper.
- Roast tomatoes and garlic in the oven for 10-15 minutes, then peel and mince the garlic.
- Cut the basil into ribbons.
- Boil water in a medium pot and cook the pasta until al dente (8-10 minutes).
- Reserve ½ cup of the pasta cooking liquid and drain the rest.
- In a large bowl, combine the pasta, basil, mozzarella, minced garlic, roasted tomatoes, olive oil, reserved cooking liquid, balsamic vinegar, and salt.
- Mix all ingredients until well combined and serve immediately or chilled.
Nutrition Facts (estimated)
Servings
10-12
Calories
225
Total fat
8g
Total carbohydrates
31g
Total protein
9g
Sodium
237mg
Cholesterol
20mg
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