Whether you serve it cold or warm, this 30-Minute Caprese Pasta Salad is guaranteed to impress. It is made with layering pasta with roasted cherry tomatoes, fresh basil, and creamy mozzarella cheese. Perfect for all your summer picnic, cookout, potluck or barbecue party needs.
2 ½poundsof cherry or small vine tomatoesrinsed and pat-dried
4clovesof garlicpeeled and smashed
2tablespoonsof olive oilplus more for drizzling at the end
salt and black pepper
1package of16-ounce brown rice spaghetti (or any other pasta you like)
¾cupof fresh basilchopped
10-ouncesof small fresh mozzarella ballsdrained
½cupof Parmesan cheesefreshly shredded
Heat the oven to 400 F degrees. Line a sheet pan with parchment paper.
Spread the tomatoes and garlic into the sheet pan. Drizzle them with 2 tablespoons of olive oil and sprinkle them with 1 teaspoon salt and ½ teaspoon of black pepper. Roast them in the oven for 13-15 minutes*.
Meanwhile, cook the pasta according to package instructions. Reserve a cup of its liquid and drain the rest.
To assemble: Place the cooked warm pasta, roasted tomatoes, chopped basil, and mozzarella balls into a large bowl. If for some reason the pasta dries, use a little bit of the reserved liquid.
Give it a gentle toss making sure all the ingredients are equally distributed within the bowl. Taste for seasoning and add more if necessary.
When ready to serve, drizzle it with olive oil and sprinkle with grated Parmesan cheese.
If you are using tomatoes when they are not in season, I would recommend extending the roasting time to 25-30 minutes.
You can serve this dish warm or cold. If you are serving as the main dish, I would try to serve it warm, but if you are taking it to a potluck, picnic or a cookout party serving it cold would still work.
Though I doubt that you will have leftovers, you can place them in an airtight container and keep in the fridge up to two days. When ready to eat, you can enjoy your pasta dish warm or cold. It is totally up to you.