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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 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 6 servings
Calories 725kcal


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)
  • 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


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.


  • 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.



Calories: 725kcal | Carbohydrates: 62g | Protein: 22g | Fat: 42g | Saturated Fat: 12g | Cholesterol: 49mg | Sodium: 833mg | Potassium: 446mg | Fiber: 3g | Sugar: 5g | Vitamin A: 755IU | Vitamin C: 18.1mg | Calcium: 232mg | Iron: 2.3mg