Tomato Garlic Confit Caprese Pasta Salad

Tomato Garlic Confit Caprese Pasta Salad

This Confit Caprese Pasta Salad is everything you love about a classic Caprese salad made even better! Featuring juicy tomatoes, creamy mozzarella, and fragrant fresh basil leaves, it’s elevated with a slow-roasted garlic tomato dressing and crispy prosciutto.

Prep Time10

Cook Time40

Total Time50

Course: Side Dish

Cuisine: American, Italian

Diet: Gluten Free

Keyword: caprese pasta salad, caprese pasta salad recipe, caprese salad with pasta

Method: Stove Top

Servings: large servings

Equipment

1 Small Baking Dish
1 Blender
1 Large Pot
1 Baking Sheet
1 Large Bowl

Ingredients

Garlic Tomato Confit Dressing:

10 oz cherry tomatoes
16 garlic cloves peeled
¾ cup olive oil
2 tablespoons lemon juice
1 teaspoon dried oregano
2 teaspoons salt
1 teaspoon black pepper
½ cup fresh basil leaves plus extra for topping

Pasta Salad:

2 oz prosciutto
10 oz pasta of choice cooked and cooled
8 oz mini mozzarella balls
1 shallot finely diced

Instructions

Make the Tomato Confit:

Preheat oven to 400°F. In a small baking dish, add cherry tomatoes and garlic cloves. Pour olive oil over the top to fully cover. Bake for 30 minutes, or until the tomatoes have burst and softened.
10 oz cherry tomatoes, 16 garlic cloves, ¾ cup olive oil

Prepare the Dressing:

To a blender, add the garlic cloves, half the roasted tomatoes, and the infused olive oil from the baking dish. Add lemon juice, oregano, salt, pepper, and basil. Blend until smooth and creamy.
2 tablespoons lemon juice, 1 teaspoon dried oregano, 2 teaspoons salt, 1 teaspoon black pepper, ½ cup fresh basil leaves

Crisp the Prosciutto:

Reduce oven temperature to 375°F. Arrange prosciutto slices on a parchment-lined baking sheet. Bake for 8–10 minutes, or until crispy. Watch closely to avoid burning. Once cool, crumble into bite-sized pieces.
2 oz prosciutto

Assemble the Pasta Salad:

In a large bowl, combine cooked pasta, mozzarella balls, diced shallot, and crispy prosciutto. Pour the dressing over the top and toss to coat.
10 oz pasta of choice, 8 oz mini mozzarella balls, 1 shallot

Finish and Serve:

Top the salad with the remaining roasted tomatoes and extra fresh basil. Serve warm, at room temperature, or chilled.

Notes

Storage: Transfer leftovers to an airtight container and store them in the refrigerator for up to 4 days.

Nutrition