1 pound red and/or yellow grape or cherry tomatoes, halved
2 teaspoons dried oregano, crushed
3 cloves garlic, thinly sliced
1 teaspoon kosher salt
1/4 cup olive oil
1 16 ounce package dried rotini pasta
1/3 cup olive oil
2 tablespoons white wine vinegar
1/2 teaspoon cracked black pepper
8 ounces small fresh mozzarella balls or cubed fresh mozzarella
1/2 cup snipped fresh basil
- Preheat oven to 450 degrees F. Arrange tomato halves, cut sides up, in a foil-lined 15x10x1-inch baking pan. Sprinkle with oregano, garlic, and salt; drizzle with the 1/4 cup olive oil. Roast tomatoes, uncovered, for 20 to 25 minutes or until light brown and shriveled. Set aside.
- Meanwhile, prepare pasta according to package directions; drain. In a large bowl whisk together the 1/3 cup olive oil, the vinegar, and pepper. Add warm pasta to bowl; toss to coat. Let cool to room temperature, stirring occasionally.
- Add the tomatoes and any drippings from the pan, the mozzarella, and basil to the pasta. Toss to combine. Serve at room temperature.