|Cherry tomatoes||2 Pint, halved|
|Olive oil||5 Tablespoon (a little more for tossing with tomatoes before baking)|
|Mozzarella cheese||1 Pound, cubed (fresh)|
|Red wine vinegar||1 Teaspoon|
|Fresh basil||1 Cup (16 tbs), chopped|
|Sea salt||1 Tablespoon|
|Cracked black pepper||3 Pinch|
1.Preheat the oven to 400°F.
2.Cut the cherry tomatoes in half and place them on baking sheet.
3.Boil the pasta with salt and cook till al dente. Drain.
4.Drizzle the tomatoes with some olive oil and sprinkle some sea salt.
5. Toss them to evenly coat the olive oil.
6.Bake in the oven for 8 to 10 minutes.
7.Let them cool for 10 minutes.
8.In a large bowl mix the tomatoes with mozzarella, vinegar, basil and olive oil.
9. Add the drained pasta to the tomatoes. Season with salt and pepper.
10. If possible let the pasta salad sit in the refrigerator for 1-2 hours to allow all the flavors to marry together.
10. Toss well and serve cold.
Calories 945 Calories from Fat 409
% Daily Value*
Total Fat 46 g71%
Saturated Fat 17.5 g87.6%
Trans Fat 0 g
Cholesterol 89.6 mg29.9%
Sodium 2198.9 mg91.6%
Total Carbohydrates 94 g31.4%
Dietary Fiber 10.1 g40.4%
Sugars 12.7 g
Protein 41 g82.5%
Vitamin A 99.9% Vitamin C 74.5%
Calcium 66.3% Iron 16.4%
*Based on a 2000 Calorie diet