Tomato Confit Caprese Pasta Salad

One summer evening, I came across a bag of cherry tomatoes at the farmer’s market. They were so vibrant, I couldn’t resist picking up two pints. Back in my kitchen, I decided to slow-roast them with garlic and herbs, just to see what would happen. As their skins wrinkled and turned sweet in the oven, I found myself spooning them over cold cooked pasta with mozzarella and basil—pure summer in a bowl.

This Tomato Confit Caprese Pasta Salad feels fresh, vibrant, and comforting all at once. It’s inspired by those bountiful summer nights when simple ingredients shine brightest, and your dinner tastes like sunshine and slow afternoons.

It’s bright, modern, and ideal for gatherings, picnics, or weeknight dinners that feel special without effort. Think juicy confit tomatoes, creamy mozzarella, and herby freshness—all tossed with al dente pasta and a drizzle of olive oil.

Whether you’re feeding friends or treating yourself, this salad delivers a burst of flavor, texture, and genuine summer feeling.

Short Description

A refreshing pasta salad with slow-roasted confit tomatoes, fresh mozzarella, basil, and olive oil—bright, easy, and perfect for warm-weather meals.

Ingredients

For the Tomato Confit

• 2 pints cherry tomatoes
• 4 garlic cloves, thinly sliced
• ½ tsp dried thyme or oregano
• ½ tsp sea salt
• ¼ tsp red pepper flakes (optional)
• ¼ cup extra-virgin olive oil

For the Pasta Salad

• 12 oz short pasta (fusilli, penne, or farfalle)
• 8 oz fresh mozzarella, torn or cubed
• 1 cup fresh basil leaves, torn
• Juice of ½ lemon
• 2 tbsp balsamic glaze or reduction (optional)

Optional Substitutions

• Swap mozzarella for burrata or feta for different creaminess
• Use gluten-free pasta as needed
• Add toasted pine nuts or olives for texture and variety

Tools Needed

• Baking sheet
• Parchment paper or silicone mat
• Large pot for cooking pasta
• Mixing bowl
• Spoon or spatula

Step-by-Step Cooking Instructions

Step 1: Roast the tomatoes (confit)
Preheat oven to 275 °F (135 °C). On a lined baking sheet, combine tomatoes, garlic, thyme, salt, red pepper flakes, and olive oil. Toss gently to coat. Roast 1½–2 hours until tomatoes are soft, slightly shriveled, and glistening.

Step 2: Cook the pasta
About 10 minutes before tomatoes finish, cook pasta in salted water until al dente. Drain and rinse under cold water to stop cooking. Set aside.

Pro Tip: Reserve a tablespoon of pasta water to help bind everything later.

Step 3: Assemble the salad
In a large mixing bowl, combine cooled pasta, confit tomatoes with their oil, mozzarella, basil, and lemon juice. Toss gently.

Step 4: Finish and season
Taste and adjust salt, lemon, or fresh pepper. Drizzle balsamic glaze if using.

Pro Tip: Toss gently to keep tomato skins intact and pasta shapes separate.

Step 5: Chill or serve
Serve immediately at room temperature or chill for 30 minutes for a cooler dish—great for picnic formats.

Why You’ll Love This Recipe

• Sweet, concentrated tomato flavor with silky texture
• Bright Caprese notes without extra dressing
• Perfect make-ahead salad for gatherings
• Customizable additions—nuts, cheese swaps, or herbs

Helpful Tips and Cooking Notes

Roasting tomatoes slowly unlocks deep sweetness and reduces acidity—don’t rush it.

Let pasta cool slightly before tossing to prevent melting the cheese too quickly.

If mixture seems dry, stir in a bit of the leftover tomato oil or reserved pasta water.

For added crunch, scatter toasted pine nuts or pepitas on top just before serving.

Use fresh lemon juice to brighten flavors—add it last to preserve freshness.

Nutritional Benefits & Fun Facts

Tomatoes offer vitamin C and the antioxidant lycopene, especially concentrated when cooked slowly. Fresh basil brings flavor and vitamin K. Olive oil provides heart-healthy fats. This salad balances nutrients and taste in a single bowl.

Final Dish & Serving Suggestions

Envision a colorful bowl filled with golden noodles, jewel-like roasted tomatoes, creamy mozzarella, and whisper-soft basil. Each forkful is juicy, creamy, and tangy, with olive oil that glides everything together.

Pair it with grilled chicken, shrimp, or a green salad. Serve at room temperature so all flavors shine. It’s festive, simple, and effortlessly elegant.

Storage and Reheating Tips

Storage: Store in the fridge in an airtight container for up to 3 days.

Reviving: Bring to room temperature before serving or toss with a splash of olive oil.

Do not freeze: Confit tomatoes lose texture if frozen—best enjoyed fresh.

Frequently Asked Questions (FAQs)

1. Can I use larger tomatoes instead of cherry?
Yes—halved grape tomatoes or quartered plum tomatoes work; adjust roasting time slightly.

2. Is this suitable for meal prep?
Absolutely—roast tomatoes and cook pasta in advance, then assemble before serving.

3. Can I make it vegan?
Yes—swap mozzarella for vegan cheese or cubed tofu with flair-seasoned oil.

4. How do I brighten the flavors if it tastes dull?
Add a bit more lemon juice or a splash of balsamic glaze to elevate brightness.

5. Can I serve it warm?
Yes—serve at room temperature or slightly chilled. Warm versions may soften cheese too much, but it’s still delicious.

Final Thoughts

This Tomato Confit Caprese Pasta Salad taught me that letting tomatoes speak for themselves is sometimes all you need to create something memorable. With minimal hands-on time, it shines on any table—casual or special.

I hope you find this salad as refreshing and satisfying as I do—filled with summer colors, sunshine flavors, and elegant simplicity. Let me know if you added nuts, cheese swaps, or herbs—I’d love to hear how you made it yours. Pin it, share it, savor it—and I’ll be back with more summer-style, flavor-rich recipes for your kitchen.