4 oz Skinner® Extra Wide Egg Noodles
  For the Salad:
3 cups grape tomatoes
1 each garlic clove, minced
1 Tbsp olive oil
1/8 tsp salt
1/2 cup shredded Parmesan cheese
1/4 cup minced fresh basil
2 each scallions, finely chopped
1/4 cup capers
1/2 cup fresh, drained mozzarella cheese, coarsely shredded
  For the Dressing:
4 tsps white wine vinegar
1/8 tsp salt
1/8 tsp crushed red pepper flakes (optional)
1/4 tsp ground black pepper
1 1/2 tsps olive oil

Cooking Directions:

Prepare noodles according to package directions.

For the Salad

Place tomatoes and garlic in shallow roasting pan.  Drizzle with oil and season with salt.

Roast in preheated 400-degree oven for 10 minutes, stirring occasionally, or until tomatoes are plump and tender.  Set aside until room temperature.

Place tomatoes, garlic and pan juices in large salad bowl.  Add cooked noodles, Parmesan cheese, basil, scallions and capers.  Toss gently, but well.  Sprinkle on mozzarella cheese. 

For the Dressing:

Stir together vinegar, salt, red pepper flakes and pepper in a cup.  Stir in oil. Pour over prepared salad; toss gently, but well.