Quick Roasted Tomato Caprese Pasta Salad
A delightful and easy pasta salad featuring roasted tomatoes, fresh mozzarella, and aromatic herbs.
Equipment
- Oven
- Sheet pan
- Parchment Paper
- Large pot
- Whisk
Ingredients
- 1 lb cherry or grape tomatoes halved
- 8 oz uncooked macaroni pasta
- 2 Tbsp balsamic vinegar
- 3 Tbsp olive oil
- 1 tsp pure cane sugar
- 1 shallot minced
- 1 garlic clove finely minced
- 1 Tbsp fresh oregano minced (or 1 tsp dried oregano)
- 8 oz fresh mozzarella pearls
- 2 Tbsp fresh basil leaves minced
- kosher salt to taste
- freshly ground black pepper to taste
Instructions
- Start by preheating your oven to 400 degrees F (200 degrees C). Toss the cherry or grape tomatoes with olive oil, balsamic vinegar, and a sprinkle of sugar. Spread them out on a baking tray lined with parchment paper; ensure they are evenly arranged to prevent overcrowding. You will want to hear them sizzle as they roast for about 20 minutes until they burst and become slightly caramelized.
- While the tomatoes are roasting, bring a large pot of salted water to a boil. Add the uncooked macaroni pasta and cook according to package instructions until al dente. You will know it is ready when it is firm yet tender. As you cook the pasta, the lovely starchy aroma will fill your kitchen.
- In a separate pan, heat some olive oil over medium heat. Add the minced shallot and garlic, sautéing until they are fragrant and slightly translucent, about 2-3 minutes. Stay attentive, as they can burn quickly and create a bitter taste.
- Add the minced fresh oregano to the sautéed shallots and garlic, stirring for just a minute until the herb's aroma is released. This step is crucial, as it adds a fresh touch to your dish.
- Once the pasta is drained and slightly cooled, toss it into a large bowl along with the roasted tomatoes, mozzarella pearls, and the sautéed shallot and garlic mixture. Carefully combine the ingredients, ensuring the vibrant colors come together without over-mixing to preserve the shape of the mozzarella.
- Gently mix in the minced basil and season with kosher salt and freshly ground black pepper to taste. Give the salad one last gentle toss and check for seasoning adjustments. Serve it while it is still warm for the best flavor experience.
Notes
The tomatoes can be roasted up to a day in advance and stored in an airtight container in the refrigerator until ready to use.
If the tomatoes are not bursting during roasting, ensure you spread them out evenly on the baking sheet and verify that the oven temperature is consistent.
If you find the pasta is overcooked and mushy, follow package directions closely and taste a minute or two before the suggested cooking time.
For a tastier salad, adjust the amounts of salt, pepper, and vinaigrette just before serving. If there is a lack of flavor in fresh tomatoes, consider using a sprinkle of salt or a drizzle of olive oil to enhance their natural sweetness.