Mediterranean Tomato Confit Pasta Salad

This Mediterranean cherry tomato confit pasta salad is my go-to summer dish when tomatoes are sweet, juicy, and overflowing in my kitchen. The slow-roasted tomato confit brings out a rich, jammy flavour that’s tossed through pasta with a rich olive oil and anchovy dressing.

Love salads? You will love my creamy cucumber salad and roasted pumpkin salad with walnuts and kale.

I’ve always loved tomato confit. It transforms overripe cherry tomatoes into something sweet, sticky and irresistible. I use it on and in everything from homemade focaccia, pasta sauces and pizza doughs — but this pasta salad might be my favourite. The tomatoes melt into the olive oil as they roast, creating a rich, garlicky dressing that clings to every bite of pasta.

That dressing is absolute perfection. I use all the oil from the roasting tray, packed with garlic and tomato juices. Then I whisk in anchovies for a savoury kick, lemon juice to brighten, and a touch of honey to balance it all out.

And if anchovies aren’t your thing, don’t worry! They melt right in and add a beautiful saltiness without tasting fishy. My anchovy-hating fiancé still has no idea he’s been eating them for years.

Ingredients for Mediterranean Tomato Pasta Salad

• Cherry tomatoes – The star of the show. As they roast, they burst and caramelise into sweet, jammy perfection.
• Extra virgin olive oil – Used generously to slow roast the tomatoes and becomes the base of your flavour-packed dressing. Use the best quality of extra virgin olive oil that you can get your hands on!
• Garlic – Roasts alongside the tomatoes and infuses the oil with bold, mellow flavour.
• Anchovies – Melt into the dressing for a salty, umami kick (and no, they don’t make the dressing taste fishy!)
• Trottoloni (or short pasta) – A sturdy pasta shape that holds onto all that glossy, garlicky dressing. You could really use any type of pasta shape you like here!

A full ingredient list with exact amounts can be found in the recipe card below.

Popular additions & Modifications

• Add burrata or mozzarella – Creamy cheese makes this feel a little luxe and adds contrast to the warm tomato confit.
• Make it vegetarian / vegan – Simply leave out the anchovies. Add a few capers or chopped olives for that salty punch.
• Add protein – Serve with grilled chicken, pan-seared prawns or even crispy prosciutto on top.
• Use a different pasta – Any short or tiny pasta works well here — fusilli, rigaton, farfalle or even orzo will all hold the dressing beautifully.

How To Make

Step 1: Place the cherry tomatoes into an oven proof dish along with the garlic. Cover with the olive oil and season with a pinch of salt. Bake for 1 hour or until the garlic is golden and caramelised and the tomatoes are jammy.

Step 2: Add the oil the tomatoes and garlic were cooked in, into a glass jar with a lid. Mash the anchovy fillets and garlic cloves with the back of a knife until a paste forms. Add the garlic, anchovy, mustard, honey, lemon juice and a big pinch of salt and pepper to the jar with the oil. Screw the lid on the jar and shake until the dressing is emulsified.

Step 3: Cook the pasta and add all salad ingredients into a large bowl.

Step 4: Dress with the dressing and mix well until all ingredients are coated. Sprinkle chilli flakes all over.

Helpful Tips

• Use ripe cherry tomatoes – The riper they are, the sweeter and more flavourful your confit will be.
• Roast low and slow – Let the tomatoes gently roast in the olive oil so they burst and caramelise without drying out.
• Don’t skimp on the olive oil – It’s not just for roasting — it becomes the base of your dressing, so use good quality extra virgin olive oil.
• Reserve some pasta water – A splash can help loosen the dressing and help it cling to the pasta even better.
• Toss the pasta while warm – It soaks up the dressing beautifully, giving you more flavour in every bite.

FAQ's

How To Serve

This pasta salad is super versatile and can be served warm, at room temperature or chilled straight from the fridge, whatever suits the moment. I love it as a standalone lunch with a little extra basil on top, but it also makes the perfect side for grilled meats like my chicken skewers and reverse seared rib eye steak. It is a great addition to a picnic spread or barbecue, and if you are feeling a bit fancy, add some torn burrata or a sprinkle of toasted pine nuts just before serving. Serve it on a big platter and let people help themselves. It always disappears quickly!

How To Store

This pasta salad is best enjoyed fresh or within a few hours of making it. You can store any leftovers in an airtight container in the fridge for up to one day, but keep in mind the tomatoes will continue to release juices and the pasta can become a little soft and soggy. If you know you are making it ahead, store the pasta and dressing separately and toss them together just before serving for the best texture. Let it come to room temperature before eating for the best flavour.

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If you make this cherry tomato confit pasta salad 🍅🧄 please tag me on Instagram, TikTok or Pinterest — I’d love to see your beautiful creations! 🤍🧑‍🍳

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