I would love to be able to serve burgers with potato salad or add shrimp to macaroni salad one night and just have that for a meal, but he refuses to eat any of it.
So when I first saw this recipe, I was saddened that it was just another pasta salad that I wouldn’t get to make. Then the idea hit me that I could make this and bring it for lunch during the week. I don’t really have access to a microwave at work (well, I do, but its in the owners kitchen and its just awkward) so I’m always looking for something other than a sandwich or salad to bring. This, I immediately decided, would be perfect.
- 8 oz. whole wheat penne pasta
- 1 lb. cherry tomatoes, halved
- 5 garlic cloves, chopped
- 8 oz. fresh mozzarella, roughly chopped
- 3 tbsp. balsamic vinegar
- 1 tbsp. olive oil
- 1 tbsp. oregano
- 1 cup fresh basil, roughly chopped
- salt and pepper
1. Bring a large pot of lightly salted water to a boil. Cook penne according to package directions. Drain and set aside.
2. Meanwhile, preheat the oven to 450. Line a baking sheet with foil and spray with non-stick cooking spray.
3. Place the tomatoes and the garlic on the baking sheet and roast for 20 minutes.
4. In a small bowl, whisk together the balsamic, olive oil and oregano. Pour over the pasta. Add the roasted tomatoes and garlic and the mozzarella cheese. Stir well to combine.
5. Plate, and garnish with basil, salt and pepper.
This was a perfect lunch. It was different enough that I finally felt like I wasn’t eating the same thing all of the time and it kept really nicely in the fridge for an entire week. I definitely plan on making this again, and maybe even making it for one of my mom’s pool parties where people who actually eat cold pasta salads are present.