Pasta Salad with Bacon, Tomatoes, and Mozzarella

Vibrant, colorful, Summer Pasta recipe: Pasta with Garlic Roasted Tomatoes, Bacon, and Mozzarella. Perfect as a light dinner or a dish to bring to a picnic.

Course Main Course

Cuisine American

Keyword pasta with roasted tomatoes

Prep Time 20

Cook Time 20

Total Time 40

Servings servings

Calories 725kcal

Ingredients

Roasted tomatoes

1 pound cherry tomatoes , halved (red and yellow)
2 teaspoons dried oregano
3 cloves garlic , thinly sliced
1 teaspoon kosher salt
¼ cup olive oil

Pasta and other ingredients

16 oz spiral pasta (use gluten free brown rice spiral pasta for gf version)
⅓ cup olive oil
2 tablespoons balsamic vinegar
½ teaspoon black pepper , cracked
8 ounces mozzarella (small fresh mozzarella balls or cubed fresh mozzarella)
8 strips bacon , cooked, chopped
½ cup basil fresh, snipped, or use 1 teaspoon of dried basil

Instructions

How to roast tomatoes in the oven

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 ¼ cup olive oil. Roast tomatoes, uncovered, for 20 to 25 minutes or until light brown and shriveled. Set aside.

Prepare pasta

Cook pasta according to directions, drain. In a large bowl whisk together the ⅓ cup olive oil, the balsamic vinegar, and pepper. Add warm pasta to bowl; toss to coat.

Assembly

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.

Notes

Adapted from Better Homes and Gardens

Nutrition