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Caprese Pasta Salad with Roasted Cherry Tomatoes

Servings 6 servings


For the dressing

  • 1 red pepper roasted with seeds removed or 1 jar (7 ounces) roasted red peppers, liquid removed
  • 1/3  cup extra virgin olive oil
  • 3 tbsp red wine vinegar 
  • 2 tbsp minced shallots
  • 1 tbsp raw honey
  • 1 tsp minced garlic
  • 1/2 tsp cracked pepper
  • tsp kosher salt

To make the salad

  • 1 16 ounce package rotini pasta
  • 8 ounces mozzarella pearls or cubed fresh mozzarella
  • 1/2  cup chopped fresh basil
  • 1/2 pound red cherry tomatoes halved
  • 1/2 pound yellow grape tomatoes halved
  • 2 tsp dried italian seasoning
  • 1 tsp garlic powder
  • sprinkle of kosher salt and freshly ground pepper
  • 1/4 cup light olive oil


  1. In a blender, combine all dressing ingredients and blend until smooth. Set aside.
  2. Preheat oven to 425 degrees F.
  3. Cut the larger tomatoes in half, leaving the smaller tomatoes whole. Place tomatoes cut side up on a parchment lined cookie sheet.
  4. Sprinkle with italian seasoning, garlic powder, salt and pepper. Drizzle 1/4 cup olive oil evenly over top. Stir to coat.
  5. Roast tomatoes uncovered for 15-20 minutes or until blistered and ready to pop. Remove from the oven and let cool to room temperature.
  6. While tomatoes are roasting, cook pasta according to package directions. Rinse with warm water, drain and set aside.
  7. Add warm pasta to a mixing bowl. Pour prepared dressing on top and toss to coat. Let cool to room temperature.
  8. 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.
  9. Serve at room temperature and Enjoy!