This Tomato Confit Caprese Pasta Salad recipe is the perfect way to use up your batch of tomato confit made with sweet cherry tomatoes for the best flavor, just like this Roasted Garlic Bean Dip with Tomato Confit or this Tomato Chicken Confit.

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I've elevated the classic Caprese pasta salad by incorporating flavorful roasted tomato confit and creamy burrata instead of mozzarella pearls. The combination of these bright flavors creates a dish that belongs at your next outdoor picnic, barbecue, or any outdoor gathering, making it perfect for any warm summer day. If you're looking for another summer tomato recipe, check out this Tomates Farcies (French Stuffed Tomatoes) recipe.

Notes on Ingredients

Pasta: Use your favorite short pasta. I'm using mezzi rigatoni, which is a shorter version of rigatoni. You can use any short shaped pasta as well, like orechiette, bowtie pasta, or shells.
Tomato Confit: Slowly cooked cherry or grape tomatoes in olive oil, garlic, and herbs bring a deep, sweet, and savory flavor to the salad.
Cheese: I use burrata for this recipe, which adds a creaminess to the pasta.
Nuts: I add pistachios for a subtle nutiness and texture. You may use any nut you lie instead.
Balsamic vinegar: I recommend using your best bottle. I use a balsamic reduction for this one, which gives that extra sweetness. You could also use a balsamic glaze.

How to Make This Recipe

Boil the Pasta: Boil a large pot of salted water. Cook the rigatoni according to the package directions. Drain and rinse the pasta under cold water to stop the cooking process and cool it down for the salad.

2. Make the Balsamic Vinaigrette: In a small bowl, grate your clove of garlic with a microplane, add the balsamic vinegar, and olive oil and whisk until emulsified.

3. Assemble the Salad: In a large bowl, combine the cooked pasta, tomato confit, chopped shallot, and half of the chopped basil and half of the chopped chives. Pour the balsamic dressing over the salad and toss to coat evenly.

4. Plate: Gently tear the burrata into pieces and add it to the salad, along with the remaining basil leaves and chives. Sprinkle the chopped pistachios on top.

Storage And Reheating Tips

Refrigeration: Store the salad in an airtight container in the refrigerator for up to 3-5 days. The flavors will meld together over time, enhancing the taste.
Before Serving: If the salad has been refrigerated, let it sit at room temperature for about 15-20 minutes before serving then give it a good stir. A cold pasta salad has less flavor!

Variations of this Recipe

Protein Addition: Add grilled chicken, shrimp, or prosciutto for an extra protein.
Nut Alternatives: Swap pistachios for pine nuts, walnuts, or almonds for a different nutty flavor.
Extra Veggies: Incorporate roasted bell peppers, zucchini, cucumber, roasted eggplant for extra vegetables.
Herbs: Experiment with other fresh herbs like oregano, thyme, or parsley to change up the flavor profile.
Make it spicy: add some red pepper flakes or mix in some calabrian chilies
No shallots: you can use red onion instead
Cheese: if you can't find burrata, you can use the little mozzarella balls or tear up a large ball of mozzarella.

If you have any questions or need further clarification about this Tomato Confit Caprese Pasta Salad don’t hesitate to drop a comment below or send me an email at is******@***************le.com 📝

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