This caprese pasta salad is a joyful twist on a classic dish, featuring savory roasted tomatoes, aromatic garlic, and creamy mozzarella that dance together in every bite. It’s not just visually appealing; it bursts with fresh flavors!
This recipe addresses common issues like dull flavor and lack of texture in pasta salads, ensuring vibrant tastes and enticing mouthfeel with fresh ingredients.
I’ve faced challenges when trying to pull off salads with too many competing flavors or moisture issues. This recipe neatly avoids those problems, creating something light and satisfying, perfect for a busy weeknight or unexpected guests. The balance of flavors really makes a difference!
What’s great about this recipe is how quickly it comes together, just a 10-minute prep and 40 minutes of cooking time. Toss it all together, and you’ve got a stunning dish that can be served warm, at room temperature, or chilled.
If you’re looking for another delicious side, try my Watermelon Feta Salad for a refreshing summer option!
Table of contents
Why You Will Love This Recipe
- Flavorful Tomato Confit , Slow-roasting the tomatoes with garlic creates a sweet and aromatic burst of flavor, making this salad truly stand out. Each bite is infused with the delicious essence of the confit that elevates the entire dish.
- Richly Creamy Dressing , Blending the roasted garlic and tomatoes with fresh basil yields a dressing that’s smooth and creamy, adding a wonderfully rich texture to the caprese pasta salad. It clings beautifully to every piece of pasta, ensuring you get that perfect taste with each forkful.
- Fresh and Colorful Ingredients , The combination of mini mozzarella balls, fresh basil, and vibrant confit tomatoes brings a beautiful color palette to your table, making it as appealing visually as it is delicious. The freshness of the ingredients adds a lightness, perfect for any season.
- Great for Make-Ahead Meals , You can prep the tomato confit and the dressing days in advance, allowing the flavors to meld while saving time on busy weekdays. This makes it an easy go-to option for quick lunches or stress-free weeknight dinners.
Tomato Garlic Confit Caprese Pasta Salad
- Prep Time: 10 minutes
- Cool Time:
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 6 large servings 1x
- Category: salad
- Method: Baking, Blending, Tossing
- Diet: Low Fat
Description
A delicious caprese pasta salad featuring roasted tomatoes and garlic confit, perfect for any occasion.
Ingredients
- 10 oz (283g) cherry tomatoes
- 16 cloves garlic, peeled
- ¾ cup (180ml) extra virgin olive oil
- 2 tablespoons lemon juice
- 1 teaspoon dried oregano
- 2 teaspoons salt
- 1 teaspoon black pepper
- ½ cup (about 10g) fresh basil leaves
- 2 oz (57g) prosciutto
- 10 oz (283g) pasta, sturdy shapes like penne or fusilli
- 8 oz (227g) mini mozzarella balls
- 1 shallot, finely diced
Instructions
- Step 1: Preheat the oven to 400°F (204°C). In a small baking dish, combine the cherry tomatoes and garlic cloves. Pour the olive oil over the tomatoes and garlic to fully cover them. Roast for 30 minutes, watching for the tomatoes to burst and soften, which indicates doneness. If tomatoes begin to dry out, remove promptly after 30 minutes.
- Step 2: Transfer half of the roasted tomatoes and all garlic cloves into a blender along with the infused olive oil from the baking dish. Add lemon juice, dried oregano, salt, black pepper, and fresh basil leaves. Blend until the mixture becomes creamy and smooth, creating a mousse-like dressing that will coat the pasta evenly. If the dressing is too thick, add up to 1 teaspoon of water or more lemon juice to adjust consistency.
- Step 3: Lower the oven temperature to 375°F (190°C). Arrange prosciutto slices on a parchment-lined baking sheet. Bake for 8 to 10 minutes, monitoring closely to avoid burning. Crispy prosciutto will be golden in color. If not fully crispy after 10 minutes, continue baking for 2 more minutes but watch carefully. Once crispy, let cool and crumble into bite-sized pieces.
- Step 4: Cook the pasta according to package instructions, aiming for al dente texture, usually 8-10 minutes. Drain and transfer to a large bowl. Add mini mozzarella balls, diced shallot, and crumbled prosciutto. Pour the creamy dressing over the mixture and toss gently just until well combined. Avoid over-mixing to keep mozzarella balls intact.
- Step 5: Top the salad with the remaining roasted tomatoes and additional fresh basil leaves. Serve the pasta salad warm, at room temperature, or chilled depending on preference.
Notes
- Room Temperature: Store in an airtight container at room temperature for up to 1 day, away from direct sunlight and heat.
- Refrigeration: Keep the salad in an airtight container in the refrigerator for up to 4 days. Let it come back to room temperature before serving for best flavor.
- Freezing: Store in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before gently tossing and serving.
- Select small, plump cherry tomatoes with vibrant color and sweet fragrance for optimal roasting results.
- Use fresh garlic cloves sliced thinly to avoid burning during roasting and to infuse the olive oil with flavor.
- High-quality extra virgin olive oil caramelizes the garlic and tomatoes beautifully, enhancing the confit flavor.
- Tear fresh basil leaves gently before adding to preserve their aroma and prevent bruising.
- To avoid excessive garlic flavor in the dressing, reduce garlic cloves to 12 instead of 16 if desired.
- Achieve perfect pasta texture by cooking 8-10 minutes for al dente, preventing softness and mushiness.
- If prosciutto does not crisp adequately, extend baking by 2 minutes while monitoring closely to prevent burning.
- A creamy dressing consistency is key; add a teaspoon of water or lemon juice if it becomes too thick.
Nutrition
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg
Ingredient Notes
- Cherry tomatoes: Look for small, plump tomatoes that are vibrant and have a sweet fragrance. They’ll roast beautifully and provide a burst of flavor in the salad.
- Garlic: Fresh garlic is key! Opt for firm bulbs, and slice it thin to prevent burning during roasting. It infuses the oil with a lovely aroma and taste.
- Olive oil: Use a high-quality extra virgin olive oil for the best flavor. It adds richness and helps caramelize the garlic and tomatoes beautifully during roasting.
- Basil: Fresh basil is a must for that classic Caprese taste! Choose vibrant leaves without blemishes. You’ll want to gently tear it before adding to the pasta for a burst of aroma.
- Feta cheese: Crumbled feta lends a salty creaminess to the salad. Look for a creamy variety in brine for the best texture. If you need a substitute, goat cheese works well too.
- Pasta: Opt for sturdy pasta shapes like penne or fusilli to hold up well against the dressing and toppings. Make sure it’s cooked al dente for the best bite!
- Cherry tomatoes: Look for small, plump tomatoes that are vibrant and have a sweet fragrance. They’ll roast beautifully and provide a burst of flavor in the salad.
- Garlic: Fresh garlic is key! Opt for firm bulbs, and slice it thin to prevent burning during roasting. It infuses the oil with a lovely aroma and taste.
- Olive oil: Use a high-quality extra virgin olive oil for the best flavor. It adds richness and helps caramelize the garlic and tomatoes beautifully during roasting.
- Basil: Fresh basil is a must for that classic Caprese taste! Choose vibrant leaves without blemishes. You’ll want to gently tear it before adding to the pasta for a burst of aroma.
- Feta cheese: Crumbled feta lends a salty creaminess to the salad. Look for a creamy variety in brine for the best texture. If you need a substitute, goat cheese works well too.
- Pasta: Opt for sturdy pasta shapes like penne or fusilli to hold up well against the dressing and toppings. Make sure it’s cooked al dente for the best bite!
Recipe Tips
- If tomatoes dry out during roasting, check for doneness and remove them just after 30 minutes when they start bursting.
- When pasta gets too soft, cook it for 8-10 minutes instead of the suggested time; aim for al dente for a firmer texture.
- If the prosciutto isn’t crispy, bake it for an additional 2 minutes, keeping an eye on it to prevent burning.
- For excessive garlic flavor in the dressing, use only 12 cloves instead of 16 cloves for a milder taste.
- If the dressing is too thick, add a teaspoon of water or additional lemon juice to achieve the desired consistency.
Serving Suggestions
Serve caprese pasta salad alongside a light arugula salad or grilled asparagus. Consider adding a refreshing cucumber and tomato salad for extra color and taste.
Add to a baked chicken dish for a hearty family meal. Use it as a filling in lettuce wraps or roasted bell peppers for a fresh twist.
Top with a drizzle of balsamic glaze or a sprinkle of crushed red pepper for heat. A sprinkle of freshly grated Parmesan completes the flavors nicely.
Recipe variations
- You can use gluten-free or whole wheat pasta instead of regular pasta to suit dietary needs while keeping the salad’s texture hearty and enjoyable.
- Add 1 teaspoon of crushed red pepper flakes or 2 tablespoons of chopped fresh mint to the dressing for an alternative flavor profile that is complementary to the roasted tomatoes.
- Either mini mozzarella balls or sliced fresh mozzarella can be used; if using slices, cut them into bite-sized pieces to distribute evenly throughout the salad.
- If preparing for a larger group, double all ingredients, adjusting pasta to 20 oz and prosciutto to 4 oz, while maintaining other seasonings proportionally for consistent taste.
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How to Store?
To keep your Tomato Garlic Confit Caprese Pasta Salad fresh and delicious, follow these storage tips:
Room Temperature: Store in an airtight container at room temperature for up to 1 day. Keep away from direct sunlight and heat sources.
Refrigeration: Place in an airtight container inside the refrigerator for up to 4 days. Let the salad return to room temperature before serving.
Freezing: Use a freezer-safe container for storage up to 2 months. Thaw overnight in the refrigerator before tossing gently and serving.
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