Pasta Salad with Bacon, Garlic Roasted Tomatoes and Mozzarella – delicious and healthy recipe! Perfect for Summer cookouts, picnics!
What makes this salad so special is that you’re roasting cherry tomatoes with garlic, olive oil, and oregano, and them add them, including all the delicious drippings from the pan, to the rest of the ingredients.
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Bacon is a great addition to this salad as well. To make the salad gluten free just use gluten free short pasta.
1 pound red and yellow grape or cherry tomatoes, halved
2 teaspoons dried oregano
3 cloves garlic, thinly sliced
1 teaspoon kosher salt
1/4 cup olive oil
16 oz spiral pasta (use gluten free brown rice spiral pasta for gf version)
1/3 cup olive oil
2 tablespoons balsamic vinegar
1/2 teaspoon cracked black pepper
8 ounces small fresh mozzarella balls or cubed fresh mozzarella
8 strips cooked bacon, chopped
1/2 cup snipped fresh basil or 1 teaspoon of dried basil
Preheat oven to 450 degrees F. Line the 15x10x1-inch baking pan with foil. Arrange tomato halves, cut sides up, in the baking pan. Sprinkle with oregano, garlic, and salt; drizzle with the 1/4 cup olive oil. Roast tomatoes, uncovered, for 20 to 25 minutes or until light brown and shriveled. Set aside.
Cook pasta according to directions, drain. In a large bowl whisk together the 1/3 cup olive oil, the balsamic vinegar, and pepper. Add warm pasta to bowl; toss to coat.
Add roasted tomatoes and any drippings from the pan, the mozzarella, cooked bacon, and basil to the pasta. Toss to combine. Serve at room temperature.