Print

Caprese Pasta Salad with Roasted Cherry Tomatoes and Avocado Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 1 review

A vibrant and flavorful Caprese Pasta Salad combining roasted cherry tomatoes, fresh basil, creamy mozzarella, and avocado, all tossed in a tangy peach balsamic dressing. Perfect served warm or cold, this salad is a refreshing twist on the classic Caprese, enhanced with a hint of spice and citrus.

Ingredients

Roasted Tomato Mixture

  • 1 tablespoon olive oil
  • 3 tablespoons salted butter
  • 3 cups cherry tomatoes, halved if large
  • 1 shallot, chopped
  • 1/4 cup extra virgin olive oil
  • Salt, to taste
  • Black pepper, to taste
  • Chili flakes, to taste

Pasta

  • 1 pound short cut pasta (such as penne or rigatoni)
  • Salted water for boiling

Dressing

  • Juices from roasted tomatoes
  • 2/3 cup extra virgin olive oil
  • 1/3 cup peach balsamic vinegar or balsamic vinegar
  • 3 tablespoons lemon juice
  • 2 teaspoons honey
  • 1 shallot, sliced
  • 1 clove garlic, chopped
  • 1/2 teaspoon allspice
  • 1/2 teaspoon cayenne pepper
  • Salt, to taste
  • Black pepper, to taste
  • Chili flakes, to taste

Salad Assembly

  • 2 cups mozzarella balls (marinated if available)
  • 1 cup fresh basil leaves, chopped plus 2 tablespoons chopped fresh basil for dressing
  • 2 avocados, diced or sliced
  • 2 cups remaining cherry tomatoes, fresh

Instructions

  1. Preheat and Roast Tomatoes: Preheat the oven to 425°F (220°C). In a baking dish, combine 1 tablespoon olive oil, 3 tablespoons salted butter, 3 cups cherry tomatoes, and 1 chopped shallot. Drizzle with 1/4 cup extra virgin olive oil, then season with salt, pepper, and chili flakes. Toss to coat evenly, then bake for about 20 minutes, until the tomatoes burst and release their juices.
  2. Cook Pasta: While the tomatoes roast, bring a large pot of salted water to a boil. Add 1 pound short cut pasta and cook according to package instructions until al dente. Drain well and set aside.
  3. Make the Dressing: Collect all the juices from the roasted tomatoes into a bowl or glass jar. Add 2/3 cup extra virgin olive oil, 1/3 cup peach balsamic vinegar, 3 tablespoons lemon juice, and 2 teaspoons honey. Stir in 1 sliced shallot, 1 clove chopped garlic, 1/2 teaspoon allspice, 1/2 teaspoon cayenne pepper, 2 tablespoons chopped fresh basil, and season with salt, pepper, and chili flakes to taste. Mix well until fully combined.
  4. Assemble the Salad: In a large salad bowl, combine the cooked pasta with half of the dressing and toss well to coat. Add the roasted tomatoes with their shallots and juices, the remaining fresh cherry tomatoes (2 cups), 2 cups mozzarella balls, 1 cup chopped fresh basil, and 2 diced or sliced avocados.
  5. Toss and Serve: Pour the remaining dressing over the salad and toss gently but thoroughly to combine all ingredients. Serve the pasta salad warm or cold. Note that flavors will continue to deepen if the salad sits for a while before serving.

Notes

  • Using marinated mozzarella balls adds extra flavor but plain fresh mozzarella is also delicious.
  • Adjust the cayenne pepper and chili flakes according to your preferred spice level.
  • The salad tastes great both warm right after assembly and chilled after sitting for a couple of hours.
  • You can use any short cut pasta like penne, rigatoni, or fusilli.
  • If peach balsamic vinegar isn’t available, regular balsamic vinegar works well as a substitute.
  • For even more freshness, add extra basil leaves when serving as garnish.

Find it online: https://glowcooks.com/caprese-pasta-salad-with-roasted-cherry-tomatoes-and-avocado-recipe/