Roasted Caprese Pasta Salad


This Gluten Free Roasted Caprese Pasta Salad comes together in about the time it takes for pasta to boil.

It is packed full of incredible flavor and is sure to become a family favorite!

Just because this meal is FAST doesn't mean it isn't healthy!

for the quick roasted tomatoes - cherry tomatoes, halved -  dried oregano, crushed - cloves garlic, thinly sliced - coarse kosher salt - freshly ground black pepper - olive oil for the pasta - Explore Cuisine Organic Red Lentil Pasta* - olive oil - Balsamic vinegar - freshly ground black pepper - small fresh mozzarella balls - basil leaves


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Lentil pasta gives this Caprese Pasta Salad extra nutrition without sacrificing flavor. It’s organic, non-GMO, gluten-free, vegan, and, most importantly, it tastes like and has the mouth feel of traditional pasta!

We also love topping crostini with them for delicious appetizers and English muffins for epic savory breakfast toasts!

Preheat the oven to 450°F and boil a pot of water. Prep tomatoes; arrange the tomato halves, cut side up on a baking dish. Sprinkle crushed oregano, garlic, salt, and pepper over the top then drizzle with olive oil. Roast for 10 minutes until the tomatoes have released their juices and are starting to shrivel.

Cook the pasta; add pasta to boiling water and cook for 8 - 9 minutes. In a bowl whisk olive oil, Balsamic vinegar, and black pepper together. When the pasta is cooked through, drain, rinse, and add to the vinaigrette. Toss to coat.

To serve; fill bowls with the pasta and top each with the roasted tomatoes, mozzarella, and basil. Drizzle the pasta bowls with the pan juices from the roasted tomatoes, season to taste with salt and pepper and serve immediately.

Click here to get the full Roasted Caprese Pasta Salad recipe!

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