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Pesto Pasta with Roasted Balsamic Cherry Tomatoes

This pesto pasta with roasted cherry tomatoes is a sophisticated, flavor-packed, and elegant meal sure to please. It features grain-free cavatappi pasta covered in a homemade pesto and topped with roasted balsamic cherry tomatoes.
Servings 4 servings
Author Danielle


Pesto Pasta

  • 8 oz cavatappi pasta or pasta shape of choice
  • 1/2 cup pesto homemade or store-bought
  • 1 tablespoon balsamic glaze for topping
  • 1/4 cup shredded parmesan cheese
  • Fresh basil leaves for garnish
  • Salt and pepper to taste

Roasted cherry tomatoes

  • 1 pint cherry tomatoes
  • 2 tbsps each olive oil
  • 2 tbsps balsamic vinegar
  • Salt and pepper to taste


  1. In a baking dish, toss the cherry tomatoes, balsamic vinegar, olive oil, and salt and pepper. Roast at 400 for about 20 minutes, or until bursting.
  2. Meanwhile, cook the pasta according to package instructions, el dente. Reserve some of the pasta water.
  3. Toss the cooked pasta with the pesto, adding a little pasta water to create a creamy sauce that coats the pasta well. Top with those bursting balsamic tomatoes.
  4. Drizzle on some good, rich balsamic (or a balsamic glaze) and a hit of parmesan. Garnish with fresh basil leaves, if desired.