Step 1: Prepare Slow Roasted Tomatoes. Preheat oven to 300°F (150°C). Toss halved grape tomatoes with olive oil, crushed coriander, and salt. Roast for 90 minutes until caramelized.

Step 2: Cook Pasta. In salted boiling water, add radiatori pasta and cook until al dente, about 8-10 minutes. Strain and rinse under cold water to cool.

Step 3: Make Vinaigrette. Combine olive oil, balsamic vinegar, salt, and pepper in a mason jar. Shake until emulsified.

Step 4: Combine Salad Ingredients. In a bowl, mix cooled pasta with vinaigrette, adding prosciutto, tomatoes, basil, and Parmigiano. Toss well.

Step 5: Plate the Salad. Top each portion with burrata, basil pesto, and chopped pistachios. Serve immediately.