Preheat your oven to 300°F (150°C). In a baking dish, combine halved grape tomatoes with a drizzle of olive oil, ground coriander, and salt. Toss to coat and roast for 90 minutes until tender.

While the tomatoes roast, bring salted water to a boil in a large pot. Add radiatori pasta and cook until al dente, about 8-10 minutes. Strain and rinse under cold water.

In a mason jar, combine olive oil and balsamic vinegar, season with salt and pepper, and shake until emulsified.

In a large mixing bowl, add the cooled pasta and roasted tomatoes. Drizzle with dressing and gently fold in prosciutto, Parmigiano, and basil. Adjust seasoning to taste.

To serve, plate salad and top with burrata, drizzle with pesto, and sprinkle with pistachios. Add more Parmigiano as desired.