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Roasted Tomato Caprese Salad

Roasted Tomato Caprese Salad

Course Brunch, Lunch, Side Dish
Cuisine Italian
Keyword Caprese, cavatappi, parmesan crisps, Pasta salad
Prep Time 15 minutes
Cook Time 2 hours 10 minutes
Servings 8
Author Lora Wiley-Lennartz

Ingredients

For the pasta salad:

  • 4 cups mini tomatoes
  • extra virgin olive oil
  • salt and freshly ground pepper
  • 1 lb Pasta Cavatappi #81
  • 2 cups mozzarella pearls
  • 1 cup torn fresh basil leaves plus some for garnish

For the crisps (makes 8):

  • 1 cup grated Parmesan cheese
  • 2 teaspoons fresh thyme leaves

Instructions

Make the pasta salad:

  1. Preheat the oven to 200 degrees F. Line a large baking sheet with parchment paper.
  2. Cut the tomatoes in half and place them cut side up on the baking sheet.
  3. Brush with olive oil. Alternately, use a spray bottle.
    sliced colorful tomatoes
  4. Sprinkle with salt and freshly ground pepper
  5. Place in oven and roast for 2 hours.
    Roasted small colorful tomatoes
  6. Cook the pasta in salted water. Drain and toss with the mozzarella pearls.
    Pasta in Circulon strainer lid pot
  7. Toss or spray with olive oil. Let cool to room temperature.
  8. Gently mix the cooled roasted tomatoes and basil into the salad.
    Roasted Tomato Caprese Salad
  9. Serve with parmesan crisps.

Make the parmesan crisps:

  1. Preheat the oven to 350 degrees F.
  2. Line a baking sheet with a Silpat.
  3. Whisk together the parmesan cheese and the thyme leaves.
  4. Use a tablespoon to measure out rounds on the baking sheet. Gently flatten them with your fingers.
    Making parmesan crisps
  5. Place in oven and bake for 10 minutes or until they start to turn golden brown.
  6. Remove from the oven and let them cool on the baking sheet.