Hello – this is Julia from the food blog JuliasAlbum.com (you can also find me on PINTEREST) with a great Summer recipe for you! 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.
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:
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.
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!
CLICK HERE TO GET THE FULL 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.
When I think of summer and produce, I think of corn and tomatoes. So when I saw this recipe on bhg.com, I was really intrigued. I have never had a raw corn salad before. Have you?
I’m so glad I made this because it’s so fresh and so good! So many bright flavors and guess what? I added bacon!
You put the easy dressing together first and then get to chopping the vegetables.
There’s nothing quite like a crisp refreshing salad on a warm summer day. It’s a wonderful way to take advantage of the fresh produce in season, and without cooking as much, it’s an excellent way to beat the heat. The forecast this past week was full of high temperatures, and this layered spinach and pot sticker salad was my answer. Juicy summer strawberries? Check! A protein that is more exciting than my go-to grilled chicken or shrimp? Check! Crunchy topper? Check! In and out of the kitchen in less than 30 minutes? Check!
Believe it or not, it gets even better. A lot of the prep work can be done a day before. I made the dressing and stored it in an airtight container in the refrigerator until I needed it; be sure to whisk it well before you use it. Since I was already working with the strawberries, I just continued to slice up the rest and stored them the same way. I did the chips a day ahead as well, so I wouldn’t have to deal with the oven. Store them in an airtight container at room temperature, and the salad is almost complete. The next day when you go to make the salad, the only thing that you have to do is boil the pot stickers according to the package directions and layer away.
The strawberries were just as juicy and sweet as I’d hoped. They were a terrific balance to the spinach, which at times can be a slightly bitter green. The dressing had a lovely tang from the red wine vinegar that made it slightly reminiscent of sweet and sour sauce and perfect for the pot stickers. The spiced chips had just the right amount of heat from the cayenne to round out the whole dish. I did tweak the recipe ever so slightly. I live alone, and there was no reason to make such a large salad, so I halved the whole recipe. Even then I still had 3 main dish portions, so I opted to not actually layer it in a trifle dish. I built each salad individually in bowls with all the ingredients when the time came and added dressing as desired. I also used a baked version of the ridged potato chips because I like them better. I had no complaints about this salad. It’s now my go-to summer salad recipe, and it can be yours too. Find it here! If you’re looking for even more sensational summer salads, check them out here: Our Best Summer Salads.