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Roasted Tomato & Stracciatella Acini di Pepe

Roasted Tomato & Stracciatella Acini di Pepe
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This Roasted Tomato & Stracciatella Acini di Pepe salad is a refreshing and creamy summer dish that combines tender Acini di Pepe pasta, sweet caramelized roasted cherry tomatoes, and luxurious stracciatella cheese. Enhanced with roasted garlic, fresh basil, and a bright lemon-olive oil dressing, it offers vibrant flavors and an irresistible texture perfect for a light lunch, side dish, or potluck contribution.

Ingredients

Scale

Pasta & Cheese

  • 1 cup Acini di Pepe pasta
  • 4 oz fresh stracciatella cheese

Roasted Vegetables & Flavorings

  • 2 cups fresh cherry tomatoes
  • 4 garlic cloves, whole
  • 2 tbsp extra virgin olive oil, plus more for roasting
  • Salt, to taste
  • Freshly ground black pepper, to taste

Dressing & Garnish

  • 2 tbsp fresh lemon juice
  • 2 tbsp extra virgin olive oil
  • 1/4 cup fresh basil leaves, torn

Instructions

  1. Roast the Tomatoes and Garlic: Preheat your oven to 400°F (200°C). Toss cherry tomatoes and whole garlic cloves lightly in olive oil, salt, and pepper. Spread them evenly on a baking sheet. Roast for about 20 minutes until the tomatoes are soft, slightly caramelized, and the garlic is fragrant and tender.
  2. Cook the Acini di Pepe Pasta: Bring a large pot of salted water to a boil. Cook the Acini di Pepe pasta according to package instructions, typically 6 to 8 minutes, until al dente. Drain and rinse under cold water to stop the cooking process and cool the pasta for the salad.
  3. Prepare the Dressing: In a small bowl, whisk together fresh lemon juice, extra virgin olive oil, a pinch of salt, and freshly cracked black pepper. This bright and simple dressing will bring all the flavors together.
  4. Combine All Ingredients: In a large mixing bowl, combine the cooled Acini di Pepe pasta, roasted tomatoes, and gently squeezed roasted garlic. Tear the stracciatella cheese into pieces and fold it in, letting the creaminess coat the pasta evenly. Drizzle the lemon-olive oil dressing and toss gently to combine all ingredients.
  5. Finish with Fresh Basil: Just before serving, tear fresh basil leaves over the top of the salad for an aromatic, colorful finish that elevates the dish.

Notes

  • Pick ripe, sweet cherry tomatoes for the best roasted flavor.
  • Do not overcook the pasta; it should remain slightly firm to maintain texture in the salad.
  • Combine ingredients at room temperature to preserve the creamy texture of the stracciatella cheese.
  • Roasting garlic whole softens its flavor and makes it easy to squeeze out gently.
  • Use fresh, high-quality stracciatella cheese from a trusted deli or market for the best results.
  • Leftovers keep for up to 2 days refrigerated; consume fresh for peak flavor.
  • Freezing is not recommended due to texture changes in the cheese and pasta.
  • Serve leftovers chilled or at room temperature, avoid reheating to prevent separation and mushiness.

Nutrition

Find it online: https://easyfoodflash.com/roasted-tomato-stracciatella-acini-di-pepe/