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Roasted Tomato Caprese Salad
Prep Time 15 minutes
Cook Time 2 hours 10 minutes
Servings 8
Author Lora Wiley-Lennartz
For the pasta salad:
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4
cups
mini tomatoes
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extra virgin olive oil
-
salt and freshly ground pepper
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1
lb
Pasta
Cavatappi #81
-
2
cups
mozzarella pearls
-
1
cup
torn fresh basil leaves
plus some for garnish
For the crisps (makes 8):
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1
cup
grated Parmesan cheese
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2
teaspoons
fresh thyme leaves
Make the pasta salad:
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Preheat the oven to 200 degrees F. Line a large baking sheet with parchment paper.
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Cut the tomatoes in half and place them cut side up on the baking sheet.
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Brush with olive oil. Alternately, use a spray bottle.
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Sprinkle with salt and freshly ground pepper
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Place in oven and roast for 2 hours.
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Cook the pasta in salted water. Drain and toss with the mozzarella pearls.
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Toss or spray with olive oil. Let cool to room temperature.
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Gently mix the cooled roasted tomatoes and basil into the salad.
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Serve with parmesan crisps.
Make the parmesan crisps:
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Preheat the oven to 350 degrees F.
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Line a baking sheet with a Silpat.
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Whisk together the parmesan cheese and the thyme leaves.
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Use a tablespoon to measure out rounds on the baking sheet. Gently flatten them with your fingers.
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Place in oven and bake for 10 minutes or until they start to turn golden brown.
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Remove from the oven and let them cool on the baking sheet.