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Roasted Tomato Pesto Pasta Salad

PREP 15 minutes
COOK 45 minutes
TOTAL 1 hour 30 minutes
Yield 4 servings
Created by: Charlene Carey
Roasted Tomato Pesto Pasta Salad
A refreshing and flavorful pasta salad made with roasted tomatoes, garlic, and creamy mozzarella mixed with pesto.
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Course: Main Dish, Salad
Cuisine: Vegetarian

Equipment

  • Rectangular baking pan
  • Sheet pan
  • Large pot
  • Colander
  • Large Bowl
  • Small bowl
  • Whisk

Ingredients

  • ¼ cup pine nuts lightly toasted
  • 1 pint cherry tomatoes or grape tomatoes halved
  • 6 cloves garlic in their skins, for roasting
  • ¼ cup olive oil extra virgin recommended
  • 2 tablespoons balsamic vinegar for acidity
  • ½ teaspoon kosher salt plus more for seasoning
  • ¼ teaspoon black pepper plus more for seasoning
  • 8 ounces cavatappi pasta or short pasta of choice
  • 2 tablespoons pesto preferably homemade
  • ¼ cup basil torn, fresh for garnish
  • 2 tablespoons chives minced, for flavor
  • 6 ounces fresh mozzarella torn into small pieces, to add creaminess

Instructions

  • Start by tossing your halved cherry tomatoes and garlic cloves in olive oil, spreading them out on a baking sheet. Roast at 400 degrees F (200 degrees C) for 25-30 minutes, until soft and fragrant—just watch closely to ensure they caramelize without burning.
  • Place your pine nuts in a dry skillet over medium heat. Stir them occasionally for about 2-3 minutes, until they turn golden and become aromatic. This adds a lovely nuttiness to your salad, but watch closely to prevent burning.
  • Boil your cavatappi pasta in a large pot of salted water for about 8-10 minutes or until al dente. Taste to ensure it has a slight bite. Rinse it under cold water immediately to stop the cooking process.
  • In a large bowl, combine the roasted tomatoes and garlic with the cooked pasta. Add balsamic vinegar, kosher salt, and black pepper, and mix well. The vibrant colors will blend beautifully, so taste and adjust the seasoning as needed.
  • Stir in your pesto until the pasta and vegetables are well-coated; it should feel lush. Then add the fresh mozzarella, torn basil, and chives. Toss gently—letting the fragrance of fresh herbs fill your kitchen.
  • Let your salad chill in the refrigerator for about 30 minutes. This allows the flavors to mingle. Before serving, taste check and adjust seasoning with salt, pepper, or a splash of vinegar if needed.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days.
Use short pasta for better flavor absorption.
If the pasta salad tastes bland after refrigeration, re-adjust the seasoning with salt, pepper, or vinegar before serving.
If the garlic flavor seems overwhelming, stick with roasted garlic for a milder profile.