Description
A delicious caprese pasta salad featuring roasted tomatoes and garlic confit, perfect for any occasion.
Ingredients
Scale
- 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