1poundasparagusends trimmed and chopped into 1-inch pieces
1cupchopped grape tomatoes
8ouncesfresh mozzarelladrained and cut into bite-sized pieces
2tablespoonsaged balsamic vinegar
Preheat oven to 400 degrees Fahrenheit.
Cook pasta according to package directions. Drain (but save about 1/4 cup pasta water.)
While pasta is cooking, toss asparagus, tomatoes, olive oil, black pepper and salt in a large bowl. Spread out on a baking sheet with a lip (or a large baking pan) and roast for about 15 minutes, stirring occasionally.
Remove from oven and add cooked pasta to baking sheet. Mix together. If pasta seems sticky, mix in a few tablespoons of pasta water.
Gently mix in mozzarella and basil.
Place pasta salad in serving bowl. Drizzle with balsamic vinegar and serve.
If you want to make ahead of time or serve it cold, cook asparagus and tomatoes and mix with cooked pasta. Chill in refrigerator and right before serving, mix in mozzarella, basil and balsamic vinegar.