Preheat oven to 425 degrees. Line a small baking sheet with parchment paper.
In a medium bowl, toss the cherry tomatoes with the olive oil and sea salt until well coated. Transfer to the parchment lined baking sheet.
Roast for 12 minutes. Remove from oven and allow to cool for 10 minutes.
Add the avocados and pieces of ciliegine to a pasta bowl.
Top with the roasted tomatoes.
Drizzle with the balsamic reduction and sprinkle with ground pepper.
Garnish with fresh basil leaves.