Description
A vibrant and flavorful pasta salad featuring roasted cherry tomatoes, fresh mozzarella, and avocado, perfect for any occasion.
Ingredients
Scale
- 1 tablespoon olive oil
- 3 tablespoons salted butter
- 5 cups cherry tomatoes, halved if large
- 1 shallot, chopped
- Salt, pepper, and chili flakes to taste
- 1 pound short cut pasta
- 2 cups mozzarella balls, marinated if possible
- 1 cup fresh basil leaves, chopped
- 2 avocados, diced or sliced
- 2/3 cup extra virgin olive oil
- 1/3 cup peach balsamic or balsamic vinegar
- 3 tablespoons lemon juice
- 2 teaspoons honey
- 1 shallot, sliced
- 1 clove garlic, chopped
- 1/2 teaspoon all-spice
- 1/2 teaspoon cayenne pepper
- 2 tablespoons chopped fresh basil
Instructions
- Preheat the oven to 425°F.
- Toss the oil, butter, 3 cups tomatoes, and the shallots in a baking dish. Drizzle with 1/4 cup olive oil. Season with salt, pepper, and chili flakes. Bake for 20 minutes, until the tomatoes burst.
- Meanwhile, bring a large pot of salted water to a boil. Boil the pasta to al dente, according to package directions. Drain.
- To make the dressing, add any juices from the roasted tomatoes to a bowl or glass jar. Add all the dressing ingredients and season with salt, pepper, and chili flakes.
- Add the pasta to a salad bowl and toss with half the dressing. Add the roasted tomatoes, remaining fresh tomatoes, mozzarella, basil, and avocado. Pour over the remaining dressing and toss well to combine. Serve warm or cold. The salad will develop more flavor as it sits.
Notes
- This salad can be made a few hours in advance; the flavors will continue to develop as it sits.
- Use marinated mozzarella for an extra flavor boost.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Bake, Boil, Toss
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 2g
- Sodium: 500mg
- Fat: 28g
- Saturated Fat: 6g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 15mg