One delicious bowl, brimming with the summer’s finest fare, this Roasted Tomato Fresh Mozzarella Pasta is perfect for lunch or dinner and always brings rave reviews!
I’m quite certain that, if this delicious Roasted Tomato Fresh Mozzarella Pasta could talk, it would be shouting “summer”! It’s perfect for any kind of warm weather get together and is guaranteed to be the first dish emptied at picnics, potlucks and family meals.
When I first made this Roasted Tomato Fresh Mozzarella Pasta, I sent a bowl over to our sweet neighbors next door. The text I received a few hours later, is probably all I need to tell you about this amazing recipe. This is what it said:
“Oh my my my!!!! Chris and Scott! This is perhaps the best thing I’ve ever tasted! The flavors are so amazing and fresh and delicious!!! Thank you for sharing your yumminess! Love, Your insanely happy neighbors next door :)”
So I’ll keep it short today and let the pictures do most of the talking. The components are simple, but the combination is so delicious:
The recipe starts out with a batch of Garlic and Herb Roasted Tomatoes, easy to put together and bursting with the delicious flavors of summer.
Then there’s one of our favorite kinds of pasta, Ditalini, so fun and pretty! Ditalini is a small, tubular-shaped pasta that’s often used in minestrone as well as Pasta e Fagioli. Ditalini actually means “little thimbles”. It’s an ideal choice for this salad as the little tubes readily soak up the fabulous flavors of the roasted tomatoes.
Fresh, sweet summer corn – barely cooked to crunchy perfection. Is there anything better? Well, maybe creamy, fresh mozzarella that melts into strings of deliciousness when warmed.
A shower of fresh basil is the crowning glory and finishing touch. I mean really, it’s part of the Italian trinity, right? Tomatoes, mozzarella and… yes, lots of fresh, fragrant basil!
Put this Roasted Tomato Fresh Mozzarella Pasta on your menu soon, before the fleeting summer slips by! You’ll be insanely happy that you did!
Café Tips for making this Roasted Tomato Fresh Mozzarella Pasta
- If you can’t find Ditalini or want to use something you already have, any small tubular pasta will work. You could even use macaroni, although it’s not as pretty.
- The Garlic Herb Roasted tomatoes can be made a day in advance. Just be careful with them when transferring to a storage container as you want to keep them as intact as possible for the pasta salad. Bring them to room temperature or warm them slightly in the microwave before adding to the salad.
- I like the small fresh balls of fresh mozzarella you can purchase at many larger grocery stores. They usually come in a small container and are in a brine or oil solution. You can also dice larger balls or log mozzarella into bite-size pieces.
- The corn in this pasta salad is barely cooked so it remains crunchy and fresh. You just want to see the color deepen from light yellow to a darker yellow.
- This Roasted Tomato Fresh Mozzarella Pasta makes a great side for chicken, salmon or anything on the grill, but you can also make it a complete meal by adding rotisserie chicken or thinly sliced Italian sausage, like s0pressata, salami or even pepperoni.
Thought for the day:
Show me your ways, Lord,
teach me your paths.
Guide me in your truth and teach me,
for you are God my Savior,
and my hope is in you all day long. Psalm 25 4&5
What we’re listening to for inspiration:
- 1 recipe Garlic and Herb Roasted Tomatoes
- 1 pound ditalini pasta
- 4 ears fresh corn
- 12 ounces fresh mozzarella
- 3 tablespoons extra virgin olive oil divided
- ¼ cup finely chopped fresh basil
- 1 teaspoon kosher salt
- freshly ground black pepper to taste
Prepare the Garlic Herb Roasted Tomatoes.
Bring a medium-large pot of water to a rolling boil. Add 1 tablespoon salt and the pasta. Allow water to return to a boil, then cook pasta for 8-10 minutes or until al dente (If you're using a different type of pasta, follow the directions on the package).
Reserve 1 cup of the pasta water then drain well, drizzle with 1 tablespoon extra virgin olive oil and stir to coat pasta with oil. (This will keep it from drying out until you’re ready to combine it with the other ingredients.) Set aside.
While pasta is cooking, place corn in a large microwave-safe bowl and add 1 tablespoon of water. Cover the bowl with a plate and cook in the microwave on high for 5 minutes. Remove from microwave, carefully remove the plate to vent and wait till corn is cool enough to handle, then cut kernels from cobs. Cover and set aside.
Allow pasta to cool for 20 minutes (this will keep the cheese from melting right away), then combine with about 2/3 of the tomatoes (reserve the rest) in a medium-large bowl, (be sure to scrape out all the good oil and herbs from the pan).
Add corn, fresh mozzarella, remaining olive oil, salt, pepper and 1/4 cup of the pasta water. Stir gently to combine and add more pasta water to loosen a bit, if needed.
Add one half of the basil and stir gently one more time. Top with the remaining tomatoes and basil. Warm slightly (1-2 minutes) in the microwave before serving or serve at room temperature.
See Café Tips above in the post for more detailed instructions and tips.
Nutritional information does not include Garlic and Herb Roasted Tomatoes.
This recipe was originally published in August 2016. It’s way too good to get lost in the deep Café archives so we’ve spruced it up a bit and we’re sharing it again for your dining pleasure!