Description
Roasted Tomato & Stracciatella Acini di Pepe is a light and refreshing Mediterranean pasta salad featuring sweet oven-roasted cherry tomatoes, tiny acini di pepe pasta, and creamy stracciatella cheese. Enhanced with fresh basil, garlic, lemon juice, and extra virgin olive oil, this colorful dish can be enjoyed warm or chilled and makes a perfect meal or side full of vibrant flavors and delightful textures.
Ingredients
Scale
Roasted Tomatoes
- 1 pint cherry or grape tomatoes
- 2 tbsp extra virgin olive oil
- 2 cloves garlic, minced
- Salt, to taste
- Freshly ground black pepper, to taste
Pasta
- 3/4 cup acini di pepe pasta
- Salt, for boiling water
Dressing
- 3 tbsp extra virgin olive oil
- 2 tbsp freshly squeezed lemon juice
- Salt, to taste
- Freshly ground black pepper, to taste
Other Ingredients
- 1 cup stracciatella cheese (about 4 oz)
- 1/4 cup fresh basil leaves, torn
Instructions
- Roast the Tomatoes: Preheat your oven to 400°F (200°C). Toss cherry or grape tomatoes with 2 tablespoons of olive oil, minced garlic, salt, and pepper. Spread them evenly on a baking sheet and roast for 25–30 minutes until soft and slightly caramelized, which enhances their natural sweetness.
- Cook the Acini di Pepe Pasta: While the tomatoes roast, bring a large pot of salted water to a boil. Add the acini di pepe pasta and cook according to package instructions, about 6-8 minutes, until tender but still slightly firm. Drain and rinse under cold water to stop cooking and cool the pasta for the salad.
- Prepare the Dressing: In a small bowl, whisk together 3 tablespoons of extra virgin olive oil, freshly squeezed lemon juice, and a pinch of salt and pepper to create a light, tangy dressing that brightens all flavors.
- Combine Ingredients: In a large mixing bowl, gently toss the cooled pasta with the roasted tomatoes, torn fresh basil leaves, and the lemon-olive oil dressing. Fold in generous spoonfuls of stracciatella cheese at the last moment to keep its creamy texture intact.
- Serve or Chill: Serve the pasta salad immediately while warm for comforting bites, or chill it in the refrigerator for about an hour to allow the flavors to meld beautifully. Both options are delicious.
Notes
- Spread tomatoes in a single layer for even roasting and caramelization.
- Do not overcook the acini di pepe pasta; keep it slightly al dente to avoid mushiness.
- Fold in the stracciatella cheese gently at the end to preserve its creamy, airy texture.
- Use high-quality extra virgin olive oil for the dressing to enhance flavor and richness.
- Taste and adjust seasonings gradually to balance salt and acidity perfectly.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Appetizers
- Method: Baking and Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 5g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 15mg
Keywords: Roasted tomato pasta salad, Acini di pepe pasta recipe, Stracciatella cheese pasta, Mediterranean pasta salad, light pasta salad