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Roasted Tomato Baby Bocconcini Pasta

Updated: Aug 24, 2021

Serves: 4

This is a warm salad style pasta that is easy to make and is very colorful. It used whole wheat pasta therefore better for our mind.


1 pound baby tomatoes sliced in half

1 tbsp oregano

1 tsp rosemary

1 tbsp minced garlic

1 tsp salt

¼ cup olive oil

1 package 375 g whole wheat pasta

¼ cup olive oil

2 tbsp white vinegar

10 baby bocconcini cut in half

¼ cup fresh parsley


  1. Preheat oven to 450˚F and line large baking sheet with foil

  2. Place tomatoes, oregano, rosemary, garlic, salt and olive oil in a bowl

  3. Lightly toss the ingredients so the tomatoes are coated

  4. Lay tomatoes cut side up on baking sheet and roast uncovered for 20 minutes

  5. Tomatoes should be shriveled and lightly browned, let them cool

  6. Prepare the pasta per the directions on the package

  7. In a large bowl whisk together oil and vinegar

  8. Add drained warm pasta and toss to coat

  9. Let pasta cool to room temperature, stirring occasionally

  10. Add the tomatoes and drippings from the pan, bocconcini and parsley to the pasta bowl

  11. Toss to combine and serve at room temperature


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