Caprese Pastasallad

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1. 1
   Preheat the oven to 425°F.
2. 2
   Toss the oil, butter, 3 cups tomatoes, and the shallots in a baking dish. Drizzle with 1/4 cup olive oil. Season with salt, pepper, and chili flakes. Bake for 20 minutes, until the tomatoes burst.
3. 3
   Meanwhile, bring a large pot of salted water to a boil. Boil the pasta to al dente, according to package directions. Drain.
4. 4
   To make the dressing. Add any juices from the roasted tomatoes to a bowl/glass jar. To that, add all the dressing ingredients. Season with salt, pepper, and chili flakes.
5. 5
   Add the pasta to a salad bowl and toss with half the dressing. Add the roasted tomatoes, remaining fresh tomatoes, mozzarella, basil, and avocado. Pour over the remaining dressing and toss well to combine. Serve warm or cold. The salad will develop more flavor as it sits.