Name: Pesto Pasta with Roasted Balsamic Cherry Tomatoes Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 8 oz cavatappi pasta or pasta shape of choice; 1/2 cup homemade or store-bought pesto; 1 tablespoon balsamic glaze for topping; 1/4 cup shredded Parmesan cheese; Fresh basil leaves for garnish; Salt and pepper to taste; 1 pint cherry tomatoes; 2 tablespoons olive oil; 2 tablespoons balsamic vinegar; Salt and pepper to taste

Jump to Recipe· 3.9 from 55 reviews

If you love vibrant flavors that sing together in perfect harmony, then this Pesto Pasta with Roasted Balsamic Cherry Tomatoes Recipe is about to become your new favorite. Creamy, herbaceous pesto twists around tender cavatappi pasta, while juicy roasted cherry tomatoes glazed in balsamic bring an irresistible sweet and tangy pop that elevates the entire dish. Whether you want a quick weeknight dinner that feels special or a crowd-pleaser for casual get-togethers, this recipe is an absolute joy to make and savor.

Ingredients You’ll Need

The image shows several ingredients arranged on a white marbled surface. In the center, there is a white bowl with a brown rim filled with yellow twisted pasta. To the bottom left, a dark bowl holds bright red cherry tomatoes. Above it, a white plate with brown speckled edges contains a small glass jar of green pesto with a metal clasp, two lemon halves, and a spoon resting on the plate with some green basil leaves nearby. To the right of the pasta bowl, a small white bowl is filled with shredded white cheese, next to a blue and white striped cloth. Above these, a small glass pitcher holds dark balsamic vinegar, and behind it is a bottle of olive oil. A few scattered basil leaves add a fresh green touch. Photo taken with an iphone --ar 4:5 --v 7

Don’t be fooled by the simplicity of this dish—the ingredients here are small in number but mighty in impact. Each component plays a beautiful role, from the vibrant cherry tomatoes to the aromatic freshness of homemade or store-bought pesto.

8 oz cavatappi pasta or pasta shape of choice: The spiral shape is perfect for holding onto all that luscious pesto and roasted tomato flavor.
1/2 cup pesto (homemade or store-bought): This herb-filled sauce brings that signature bright and savory note that transforms plain pasta.
1 tablespoon balsamic glaze for topping: Adds a sweet punch and glossy finish that makes every bite irresistible.
1/4 cup shredded parmesan cheese: The salty, nutty cheese enhances the flavors and adds a touch of richness.
Fresh basil leaves for garnish: Provides a pop of color and fresh herbaceous aroma to brighten the dish.
Salt and pepper to taste: Essential for seasoning and balancing every bite.
1 pint cherry tomatoes: These little bursts of sweetness roast down to create a juicy, caramelized topping.
2 tablespoons olive oil: Helps roast the tomatoes beautifully and adds smoothness.
2 tablespoons balsamic vinegar: Brings tangy complexity and deepens the roasted tomato flavor.

How to Make Pesto Pasta with Roasted Balsamic Cherry Tomatoes Recipe

Step 1: Roast the Cherry Tomatoes

Start by tossing the cherry tomatoes with olive oil, balsamic vinegar, salt, and pepper in a baking dish. This simple marinade creates the magic in the oven. Roast them at 400 degrees Fahrenheit for about 20 minutes until they are soft, bursting with juice, and glossy from the caramelized balsamic. The roasting brings out an incredible sweetness balanced perfectly by the vinegar’s tang.

Step 2: Cook the Pasta Al Dente

While those tomatoes work their charm, boil your cavatappi pasta according to the package instructions until it’s al dente—perfectly tender but still with a little bite. Reserve a bit of the starchy pasta water before draining; it’s a secret weapon for making the sauce silky and smooth.

Step 3: Combine Pasta and Pesto

Next, toss the cooked pasta with the pesto sauce. Add a splash of the reserved pasta water little by little to loosen the pesto and coat each curly noodle evenly. This trick ensures the sauce sticks beautifully, giving every bite a creamy, herbaceous hug.

Step 4: Top with Roasted Tomatoes and Finish

Plate your pesto-coated pasta and then crown it with the roasted balsamic cherry tomatoes. Drizzle on a touch of balsamic glaze for that gorgeous, rich gloss and sprinkle the shredded parmesan to add a savory depth. Finish with a handful of fresh basil leaves to give a final burst of color and fragrance.

How to Serve Pesto Pasta with Roasted Balsamic Cherry Tomatoes Recipe

A close-up image showing one layer of roasted cherry and grape tomatoes sitting inside a white rectangular baking dish with slightly browned edges. The tomatoes are wrinkled and shiny with a mix of deep red and orange colors, covered in glistening oil. A silver spoon rests among the tomatoes on the right side of the dish. The dish is placed on a white marbled surface with a blue and white striped cloth underneath. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Adding fresh basil leaves not only elevates the visual appeal but also contributes a vibrant, aromatic flavor that complements the pesto perfectly. Feel free to sprinkle some extra parmesan or even cracked black pepper on top for an extra kick of flavor.

Side Dishes

This dish pairs beautifully with a side of crisp arugula salad or a light lemony green salad to cut through the richness. For something heartier, roasted vegetables or garlic bread make excellent companions to round out the meal.

Creative Ways to Present

Serve this pesto pasta in rustic bowls to showcase the colorful roasted tomatoes contrasting against the green pesto. For a fun twist, try layering the pasta, pesto, and tomatoes in glass jars for a picnic or casual lunch that looks as good as it tastes.

Make Ahead and Storage

Storing Leftovers

Store any leftover pesto pasta with roasted balsamic cherry tomatoes in an airtight container in the refrigerator for up to 3 days. The pasta will soak up the sauce flavors beautifully, but the tomatoes might soften further, so add a sprinkle of fresh basil when reheating to revive freshness.

Freezing

This dish is best enjoyed fresh because the pesto and tomatoes can lose their texture when frozen. However, you can freeze the pesto separately in ice-cube trays to use later. Thaw and stir the cubes into freshly cooked pasta for a quick meal.

Reheating

Reheat leftovers gently in a skillet over low heat, adding a splash of water to loosen the sauce. Avoid microwaving at high heat to keep the pesto vibrant and tasty. Alternatively, warming in a double boiler helps preserve the creamy texture and fresh flavors.

FAQs

Can I use store-bought pesto for this recipe?

Absolutely! While homemade pesto offers extra freshness, a good quality store-bought pesto works perfectly and keeps this recipe quick and easy.

What pasta shapes work best with this recipe?

Cavatappi is ideal because its spirals trap the pesto and tomatoes, but feel free to use fusilli, penne, or even spaghetti based on what you have on hand.

How can I make the recipe vegan?

Simply skip the parmesan cheese or use a plant-based alternative, and ensure your pesto is dairy-free by making or buying a vegan version.

Can I roast the cherry tomatoes ahead of time?

Yes, you can roast the tomatoes a day in advance and store them chilled. Bring them to room temperature before serving to enjoy their full flavor.

Is this recipe gluten-free?

This recipe can be gluten-free by swapping the pasta for a gluten-free variety. The rest of the ingredients naturally contain no gluten.

Final Thoughts

Every time I make this Pesto Pasta with Roasted Balsamic Cherry Tomatoes Recipe, it feels like a celebration of fresh ingredients coming together in effortless style. The balance of creamy pesto and tangy roasted tomatoes wins over hearts every time, and I can’t wait for you to try it. Whether for a weeknight dinner or sharing with friends, this dish will quickly become a beloved staple in your kitchen.

Pesto Pasta with Roasted Balsamic Cherry Tomatoes Recipe

Ingredients You’ll Need