A savory, juicy, herby summer pasta salad with burst roasted tomatoes, creamy mozzarella, fresh basil, toasted pine nuts, and a pan-juice vinaigrette that tastes restaurant-level.
This roasted tomato caprese pasta salad is the kind of dish that instantly feels like summer. Sweet cherry tomatoes roast until they burst and lightly char, garlic softens into a mellow paste, and all those glossy pan juices become the base of a bright, tangy vinaigrette.
Instead of a basic dressing, this pasta salad gets tossed with the flavorful tomato juices left behind on the sheet pan, extra-virgin olive oil, red wine vinegar, Dijon, honey, and roasted garlic. The result is savory, juicy, herby, creamy, and just a little sweet—perfect for cookouts, meal prep, potlucks, or an easy warm-weather dinner.
Ingredients
Roasted Tomato Base
- 2 pints cherry or grape tomatoes
- 4 cloves garlic, peeled and left whole
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Pan-Juice Vinaigrette
- Roasted tomato juices from the pan
- 1/4 cup extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 1/2 teaspoon Dijon mustard
- 1 tablespoon honey
- Roasted garlic from the pan, mashed
- Salt and pepper, to taste
Pasta and Mix-Ins
- 1 pound short pasta, such as shells, cavatappi, fusilli, or penne
- 8 ounces fresh mozzarella pearls
- 1 cup fresh basil, torn
- 1/4 cup toasted pine nuts
- Balsamic glaze, for finishing
How to Make Roasted Tomato Caprese Pasta Salad
- Roast the tomatoes and garlic. Preheat the oven to 400°F. Toss the tomatoes and garlic cloves with olive oil, salt, and pepper. Roast for 15–20 minutes, until the tomatoes burst, lightly char, and release their juices, and the garlic is soft.
- Cook the pasta. While the tomatoes roast, boil the pasta in salted water until al dente. Drain and transfer to a large bowl while still warm.
- Mash the garlic. Remove the roasted garlic from the pan and mash it into a paste in a small bowl.
- Make the vinaigrette. Add the extra-virgin olive oil, red wine vinegar, Dijon mustard, honey, salt, pepper, and all of the roasted tomato pan juices to the mashed garlic. Whisk until combined.
- Toss everything together. Gently toss the warm pasta with the dressing, roasted tomatoes, mozzarella pearls, toasted pine nuts, and torn basil. Mix carefully so the tomatoes and mozzarella stay intact.
- Finish and serve. Drizzle generously with thick balsamic glaze right before serving.
Recipe Tips
- Don’t skip the pan juices. They are the secret to the dressing and give the salad its deep roasted tomato flavor.
- Use warm pasta. Tossing the dressing with pasta while it is still warm helps it absorb more flavor.
- Add basil at the end. Fresh basil is delicate, so toss it in gently just before serving or after the pasta has cooled slightly.
- Toast the pine nuts. A quick toast brings out their buttery flavor and adds the best crunch.
Make-Ahead and Storage
This pasta salad can be made several hours ahead and stored in the refrigerator. If making it in advance, wait to add the basil, pine nuts, and balsamic glaze until just before serving for the freshest texture and flavor.
Store leftovers in an airtight container in the refrigerator for up to 3 days. If the pasta absorbs the dressing as it sits, refresh it with a small drizzle of olive oil, a splash of red wine vinegar, and a little extra salt and pepper.
Serving Ideas
Serve this roasted tomato caprese pasta salad alongside grilled chicken, shrimp, salmon, burgers, sandwiches, or a simple green salad. It also works beautifully as a vegetarian main dish for lunch or a light summer dinner.
