Roasting the Aspargus
Summer: I used 1 container of cherry tomatoes quartered and 1 pint of orange mini heirloom tomatoes whole.
For the mozzarella balls I used the kind marinated in herbs and sundried tomatoes, cut mozzarella balls in half and cut sundried tomatoes into small pieces.
Then wash and dry 1 bunch of arugula and chop up. Take 2 containers of marinated mozzarella balls, setting aside the mozzarella marinade to dress the salad. You can use 1 1lb of any pasta, I used Barilla Celentani.
Then put all these lovely ingredients into a very large bowl. Season with salt and pepper, add a few tablespoons of the marinade from the cheese and creamy Caesar dressing to taste. Toss all together and you have these fresh pasta salads. I love the combination of the crisp arugula greens with the soft flavorful mozzarella, pasta, and tomatoes.