Turn the oven to 425°. Cut the tomatoes in half and toss in olive oil. Place the tomatoes on a sheet pan lined with foil and bake for 15-20 minutes. 

Make one recipe for basil sauce and set aside. 

Cut the mozzarella balls in half and set aside.

Chiffonade some fresh basil for garnish and set aside.

Bring a large stockpot of water to a rolling boil with a Tablespoon of kosher salt. Add one 12-ounce box of gluten free noodles to the water. Stir the noodles around every couple of minutes.

Follow the instructions on the pasta box as a guideline and start checking a couple of minutes before the instructions suggest.

Reserve a cup of pasta liquid and drain the pasta in a colander.

If serving hot:

Return to pasta to the pot and add the tomatoes, basil sauce and mozzarella. Garnish with fresh basil and serve.

If serving the pasta chilled:

Under-cook the pasta slightly more than your preferred doneness.

Place the pasta in a container with reserved liquid but don’t seal until it has cooled.

Individually package all other ingredients.

When the pasta has chilled and you are ready to serve, drain and toss all of the ingredients together.