Summer perfect, Roasted Tomato Caprese Pasta Salad will make its appearance on your table time and time again.  On its own, this flavorful, vegetarian salad stands proudly.  Add grilled beef and zucchini, and serve it as a side.  Use up some the cherry tomatoes that are ripening on your plants at home, or pick up a pint from the local farmers market.

Here are a few tomatoes that came directly from our plant.  While at the garden, I picked a few sprigs of thyme and basil leaves.

Spread tomatoes on a parchment-lined baking sheet and drizzle with olive oil to coat.  Sprinkle with sea salt and tuck herbs and garlic cloves between the tomatoes.  Roast in the preheated 375 F oven until the tomatoes begin to pop.  Cool slightly.

You might have a hard time saving these sweet-like-candy roasted tomatoes for the salad.  The temptation to eat them right away is quite strong.  Resist!

Gently stir the tomatoes together with cooked and cooled linguine, fresh mozzarella balls, chopped kalamata olives, a handful of basil leaves, lemon zest and lemon juice.  Don’t forget the roasted garlic cloves!  If you have time, allow the salad flavors to mingle for an hour before serving.  Enjoy!

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