Pasta salad is one of the easiest dishes to make, yet I always forget how much I enjoy it. Whether it’s a colorful summer pasta salad, seasoned with oil and vinegar, or a caprese pasta salad, made tasty with pesto, the prep is easy and the results are always impressive. The possibilities are endless and the flavors are limitless. As summer is creeping up on us, I love the abundance of asparagus in the market, especially when it’s on sale! I just couldn’t resist making a roasted asparagus and tomato pasta salad.
8 ounces pasta
1 pound asparagus, trimmed
2 tablespoons olive oil
Kosher salt and freshly ground black pepper, to taste
1/2 cup basil pesto
1 cup grape tomatoes, halved
1/3 cup diced mozzarella cubes
Preheat oven to 450 degrees F. Line a baking sheet with foil.
In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
Place asparagus and halved tomatoes in a single layer onto the prepared baking sheet. Drizzle with olive oil, salt and pepper, to taste; gently toss to combine. Place into oven and roast for 8-12 minutes. Let asparagus cool before cutting into 1-inch pieces.
In a large bowl, combine pasta, asparagus, pesto, tomatoes and mozzarella. Serve with fresh cracked pepper.