BHG Delish Dish

Stirring Up Ideas In The Kitchen

summer appetizer

Pasta Salad with Roasted Tomatoes and Mozzarella

If you’re looking for a delicious, flavorful Summer salad, this colorful Pasta Salad with Roasted Tomatoes and Mozzarella is the perfect choice! It’s an impressive starter that’s super easy to make; a great side dish to bring to a cookout, a picnic, or a dinner party.

grame tomatoes, gluten free pasta, mozzarella balls, summer salad, healthy recipe

I love that this recipe uses fresh ingredients, such as fresh cherry (or grape) tomatoes and fresh Mozzarella balls, but what makes this salad extra special is that the tomatoes are oven-roasted with olive oil, garlic, salt, and oregano until they are softened, and infused with a lot of flavor! You will want to eat all those tomatoes before even adding them to the salad:

oven-roasted grape tomatoes with garlic

After roasting the tomatoes, you’ll combine them with the cooked pasta, Mozzarella balls, fresh (or dried) basil, along with all the juices and any drippings from the pan where you roasted the tomatoes.

Pasta salad with roasted grape tomatoes, mozzarella cheese, oregano, garlic, fresh basil and homemade olive oil and white wine vinegar dressing

Then, you’ll quickly whip up a super easy homemade salad dressing and mix it up with the rest of the ingredients! The resulting dish is healthy, light, and gluten free friendly (if you use gluten free brown rice pasta)! It’s so easy to make and looks so beautiful and presentable!

healthy, gluten free, light Summer salad

Click here to get the list of ingredients and directions for this recipe

And, here are the changes I made to the original BHG recipe:

  • For the salad dressing, I used balsamic vinegar instead of white wine vinegar only because that’s all I had on hand. Either type of vinegar will work great, but I really liked that the balsamic vinegar added the richness and the fruitiness to this salad!
  • If you don’t have fresh basil, use dried basil (in a much smaller quantity). The recipe calls for 1/2 cup fresh basil – use about 1 teaspoon of dried basil instead and add more, to taste.
  • To make this salad gluten free, use brown rice pasta spirals.

Guest Blogger: What’s Gaby Cooking

Hi Guys! I’m Gaby from What’s Gaby Cooking and I’m so excited to be posting over here on the BHG blog Delish Dish today! Better Homes and Gardens has been my go-to magazine for years now. I can remember paging through the issues as a kid when my mom subscribed so I’m jazzed to be here myself.

I’m a food writer/recipe developer living in LA and I just came out with my first cookbook devoted to my all time favorite food, the avocado! Yup, that’s right. It’s 80+ recipes all about avocado. It’s loaded with everything from breakfast to dessert (avocado chocolate chip cookies – heck yes!) and everything in between.

One of my favorite recipes is the charred corn guacamole! You’ll find it in the June issue of BHG too but I wanted to give you guys a little more info over here on the blog.

Charred corn guacamole came about one day after my husband and I literally spent an afternoon grilling everything in our fridge. I had a ton of corn on the cob from the farmers market so we threw it onto the grill and were then left with a ton of charred corn. The only sensible thing to do was to cut it off the cob and toss it into my all time favorite appetizer… guacamole!

So while it came to be as a happy accident, it’s basically become one of our favorite things to serve in the summer months. Especially because the charred corn gives the guac a nice burst of texture and color!

Charred Corn Guacamole


  • 2 ears of corn, husks and silks removed
  • 2 teaspsoons extra-virgin olive oil
  • 3 Haas avocados
  • 1/3 cup chopped scallions
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon ground cumin
  • 1/2 teaspoon red pepper flakes
  • Coarse salt and freshly ground black pepper to taste

1. Prepare a gas, charcoal, or indoor grill.

2. Brush the cleaned ears of corn with the olive oil and transfer directly to the grill. Let the corn start to blister for a few minutes on each side, rotating accordingly until all sides of the corn are slightly charred, about 10 minutes. Remove the corn from the grill and let cool.

3. Cut the kernels off the cobs by laying each cob flat on a cutting board and using a sharp knife to remove the kernels.

4. Cut each avocado in half lengthwise. Remove the pit from the avocado and discard. Remove the avocado from the skin, and place the avocado flesh in the bowl.

5. Add the scallions, lemon juice, cumin, red pepper flakes, salt, and pepper

Serve this up with a big bowl of chips and a gorgeous margarita or two for you and your guests and call it a party!

Also, be sure to snag some super gorgeous avocados from your market. You’ll want to look for avocados that are a dark green color and have just a slight bit of give! Don’t buy anything that’s too mushy as that’s a sign of it being over-ripe.

For more avocado recipes like this, check out Absolutely Avocados or Gaby’s blog.

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