Caprese Pasta Salad.
Ingredients
- 1 tablespoon olive oil
- 3 tablespoons salted butter
- 5 cups cherry tomatoes, halved if large
- 1 shallot, chopped
- salt, pepper, and chili flakes
- 1 pound short cut pasta
- 2 cups mozzarella balls
- 1 cup fresh basil leaves, chopped
- 2 avocados, diced or sliced
- 2/3 cup extra virgin olive oil
- 1/3 cup peach balsamic or balsamic vinegar
- 3 tablespoons lemon juice
- 2 teaspoons honey
- 1 shallot, sliced
- 1 clove garlic, chopped
- 1/2 teaspoon all-spice
- 1/2 teaspoon cayenne pepper
- 2 tablespoons chopped fresh basil
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Instructions
- 1. Preheat the oven to 425°F.
- 2. Toss the oil, butter, 3 cups tomatoes, and the shallots in a baking dish. Drizzle with 1/4 cup olive oil. Season with salt, pepper, and chili flakes. Bake for 20 minutes, until the tomatoes burst.
- 3. Meanwhile, bring a large pot of salted water to a boil. Boil the pasta to al dente, according to package directions. Drain.
- 4. To make the dressing. Add any juices from the roasted tomatoes to a bowl/glass jar. To that, add all the dressing ingredients. Season with salt, pepper, and chili flakes.
- 5. Add the pasta to a salad bowl and toss with half the dressing. Add the roasted tomatoes, remaining fresh tomatoes, mozzarella, basil, and avocado. Pour over the remaining dressing and toss well to combine. Serve warm or cold. The salad will develop more flavor as it sits.
Source
Original recipe: View Original
