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Roasted Tomato Pasta Recipe with Fresh Mozzarella
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Looking for a tomato pasta recipe? This Roasted Tomato Pasta Recipe with Fresh Mozzarella is taking traditional tomato pasta and giving it a nice twist. This dinner is perfect when you need a healthy dinner in a hurry.
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Served like a pasta salad, this roasted tomato pasta recipe has fresh mozzarella is filled with vegetables. Whether you are looking for a delicious tomato pasta recipe or need dinner fast like take out but healthy like home cooked, this is a perfect choice.
What to Serve with Roasted Tomato Pasta
This tomato pasta recipe is perfect as a meal all by itself. If you are wanting to serve as a side dish, check out these recipes to serve along side this tasty roasted tomato pasta salad:
- Manwich Recipe
- Chicken Shish Kabob
- Grilled Honey Chicken Breasts
- Alice Springs Chicken
- Pressure Cooker Pulled Pork
- Best Deviled Egg Recipe
Variations to Roasted Tomato Pasta Recipe with Fresh Mozzarella
If you want to change this tomato pasta recipe, you can try:
- Add chicken – While this recipe is a vegetarian recipe, you can add baked chicken.
- Add More Veggies – You can add in fresh summer vegetables like zucchini and squash. You can also add in carrots, peppers or any type of vegetables you enjoy.
Ingredients for Roasted Tomato Pasta Recipe with Fresh Mozzarella
- Ditalini pasta
- fresh basil
- corn
- Shallot
- sun-dried tomatoes
- Cherry tomatoes
- Mozzarella pearls
- Olive oil
- Rice wine vinegar
- Honey
- Italian seasoning
- Lime
- Salt
- Fresh ground Pepper
This is a wonderful pasta salad, not only is this really colorful, it’s really delicious too. It’s simple to make, and you’re done in no time. So if you’re in a hurry, this is a healthy dish to make with all the vegetables and flavor instead of fast food. You’re really going to love this recipe, it’s sure to be a favorite.
How to Make Roasted Tomato Pasta Recipe with Fresh Mozzarella
Place the pasta in the Instant Pot, along with 2 cups of water, and close the lid until it beeps and locks. Make sure the pressure valve is set to ‘SEALING’ and press the manual button, and set the Pot to 4 minutes, allowing the Instant Pot to build and release pressure automatically.
While the pasta is cooking, place 1 Tablespoon of butter in a non-stick skillet, and add the shallots, corn, basil, sun dried tomatoes, and cherry tomatoes, and cook over medium to medium-high heat until the vegetables are golden brown. Remove from heat, and set aside.
In a small bowl, mix the Olive oil, vinegar, honey, 2 Tablespoons of Italian seasoning, and the lime juice, and stir until well blended, and place in refrigerator.
When the Instant Pot is finished cooking the pasta, it will go to the ‘KEEP WARM’ OR OFF setting. Carefully turn the pressure valve to VENTING with an oven mitt to make sure all pressure has been released. Remove the lid, and add 1 Tablespoon of butter to the Pasta and stir. Remove the pasta to a bowl, and cool slightly.
When pasta has cooled slightly, add the roasted vegetables to the pasta, sprinkle with salt and pepper, and blend. Place the mozzarella pearls in a small bowl with the rest of the Italian seasoning and toss to coat, and add them to the pasta salad, tossing all ingredients together. Remove the dressing from the refrigerator, stir to blend, and pour over the pasta salad coating the pasta and vegetables in the mixture. Serve immediately. Enjoy.
More Recipes You Might Enjoy:
- Cajun Chicken and Shrimp Pasta
- Spaghetti Bread
- Penne Carbonara
- Homemade Manwich
- Chicken Shish Kabob
- Alice Springs Chicken
Roasted Tomato Pasta Recipe with Fresh Mozzarella
This is a wonderful pasta salad, not only is this really colorful, it's really delicious too. It's simple to make, and you're done in no time. So if you're in a hurry, this is a healthy dish to make with all the vegetables and flavor instead of fast food. You're really going to love this recipe, it's sure to be a favorite.
Servings 6
Ingredients
- 1 pound of Ditalini pasta
- ⅓ cup of fresh basil - chopped
- 1 half bag of organic frozen corn
- 1 Shallot - chopped fine
- 1 4 oz. package of sun dried tomatoes
- 2 cups of organic cherry tomatoes - cut in half and roasted
- 12 ounces of Mozzarella pearls small mozzarella cheese balls
- ¼ cup of olive oil
- ¼ cup of rice wine vinegar
- ¼ cup of honey
- 4 Tablespoons of Italian seasoning - divided
- 1 lime - squeezed for juice
- Salt
- Fresh ground Pepper
Instructions
- Place the pasta in the Instant Pot, along with 2 cups of water, and close the lid until it beeps and locks.
- Make sure the pressure valve is set to 'SEALING' and press the manual button, and set the Pot to 4 minutes, allowing the Instant Pot to build and release pressure automatically. While the pasta is cooking, place 1 Tablespoon of butter in a non-stick skillet, and add the shallots, corn, basil, sun dried tomatoes, and cherry tomato's, and cook over medium to medium-high heat until the vegetables are golden brown.
- Remove from heat, and set aside. In a small bowl, mix the Olive oil, vinegar, honey, 2 Tablespoons of Italian seasoning, and the lime juice, and stir until well blended, and place in refrigerator.
- When the Instant Pot is finished cooking the pasta, it will go to the 'KEEP WARM' OR OFF setting.
- Carefully turn the pressure valve to VENTING with an oven mitt to make sure all pressure has been released.
- Remove the lid, and add 1 Tablespoon of butter to the Pasta and stir.
- Remove the pasta to a bowl, and cool slightly.
- When pasta has cooled slightly, add the roasted vegetables to the pasta, sprinkle with salt and pepper, and blend.
- Place the mozzarella pearls in a small bowl with the rest of the Italian seasoning and toss to coat, and add them to the pasta salad, tossing all ingredients together.
- Remove the dressing from the refrigerator, stir to blend, and pour over the pasta salad coating the pasta and vegetables in the mixture.
- Serve immediately. Enjoy.
Notes
May be served with crusty bread, or topped with bacon or pepperoni.
Nutrition
Calories: 657kcal | Carbohydrates: 87g | Protein: 26g | Fat: 23g | Saturated Fat: 9g | Cholesterol: 44mg | Sodium: 426mg | Potassium: 1192mg | Fiber: 7g | Sugar: 24g | Vitamin A: 960IU | Vitamin C: 21.1mg | Calcium: 389mg | Iron: 5.1mg
