Roasted Tomato Pasta Recipe with Fresh Mozzarella

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.
Course Dinner
Cuisine Italian
Keyword tomato pasta recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6
Calories 657kcal


  • 1 pound of Ditalini pasta
  • 1/3 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
  • 1/4 cup of olive oil
  • 1/4 cup of rice wine vinegar
  • 1/4 cup of honey
  • 4 Tablespoons of Italian seasoning - divided
  • 1 lime - squeezed for juice
  • Salt
  • Fresh ground Pepper


  • 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.


May be served with crusty bread, or topped with bacon or pepperoni.


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