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In a blender, combine all dressing ingredients and blend until smooth. Set aside.
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Preheat oven to 425 degrees F.
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Cut the larger tomatoes in half, leaving the smaller tomatoes whole. Place tomatoes cut side up on a parchment lined cookie sheet.
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Sprinkle with italian seasoning, garlic powder, salt and pepper. Drizzle 1/4 cup olive oil evenly over top. Stir to coat.
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Roast tomatoes uncovered for 15-20 minutes or until blistered and ready to pop. Remove from the oven and let cool to room temperature.
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While tomatoes are roasting, cook pasta according to package directions. Rinse with warm water, drain and set aside.
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Add warm pasta to a mixing bowl. Pour prepared dressing on top and toss to coat. Let cool to room temperature.
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Add tomatoes along with any drippings from the pan, mozzarella, and basil to the pasta mixture. Toss to combine. Season with kosher salt and freshly ground pepper.
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Serve at room temperature and Enjoy!