Easy Roasted Tomato Pasta Salad
Keep it Simple, Sweetie:
  • 2 cups uncooked pasta
  • 8 ounce container of fresh mozzarella balls
  • 10 ounce container grape tomatoes
  • 1 tablespoon pesto
  • 1 tablespoon Italian breadcrumbs
  • Fresh Basil or parsley
  1. Preheat your oven to 450 degrees and cook the pasta according to package directions.
  2. Cut the tomatoes in half or quarters.
  3. Add the pesto and stir until all of the tomatoes are coated.
  4. Sprinkle the breadcrumbs on top of the tomatoes in an even coat and place in the oven for 15-20 minutes.
  5. While the tomatoes are roasting, drain and dry the mozzarella balls with a paper towel. Cut them in half and set aside. I like to go ahead and sprinkle them with a little salt at this point too.
  6. Once the tomatoes are cooked, remove them from the oven and let them cool slightly. This salad is delicious whether its served warm, room temp or cold but I recommend you let the ingredients come to room temp before combining if you don't plan to serve it warm and right away.
  7. Add the drained pasta and mozzarella balls to the tomatoes and stir until combined. The juice from the roasted tomatoes and pesto make a mouthwatering sauce and you want to make sure every bit of pasta and cheese is coated with it.
  8. Chop fresh basil or parsley and toss the salad.
  9. Serve with my delicious bbq chicken legs for a fool proof summer meal!
Recipe by at http://keepitsimplesweetieblog.com/roasted-tomato-pasta-salad/