Best 4 Garden Fresh Pasta Toss Recipes

Indulge in a culinary journey with our Garden-Fresh Pasta Toss, a vibrant symphony of flavors that celebrates the bounty of fresh summer produce. This delectable dish features a medley of colorful vegetables, tender pasta, and a zesty homemade dressing, all coming together to create a refreshing and satisfying meal.

Our collection of pasta toss recipes offers a diverse range of options to suit every palate and preference. From the classic Italian flavors of our Sun-Dried Tomato Pesto Pasta to the vibrant and tangy Lemon Herb Dressing Pasta, each recipe promises a unique taste experience. Whether you prefer the creamy richness of our Avocado Ranch Dressing Pasta or the smoky and savory flavors of our Roasted Red Pepper Dressing Pasta, you'll find a pasta toss recipe that will tantalize your taste buds.

These pasta toss recipes are not only delicious but also incredibly versatile. They are perfect for quick and easy weeknight dinners, delightful potlucks, or festive summer gatherings. You can customize them to your liking by adding your favorite vegetables, proteins, or herbs. With minimal cooking time and a burst of fresh flavors, our Garden-Fresh Pasta Toss recipes are sure to become your go-to summer meals.

Here are our top 4 tried and tested recipes!

15 MINUTE ITALIAN GARDEN PASTA

15 Minute Italian Garden Pasta image

This fresh summer pasta can be eaten hot or cold and comes together in just minutes. It's 15 Minute Italian Garden Pasta and it's amazingly delicious!

Provided by Rachel Farnsworth

Categories Main Dish

Time 15m

Number Of Ingredients 7

Ingredients

1 pound spaghetti pasta
2 large tomatoes (diced)
1/2 cup fresh basil (chiffonade )
2 cloves garlic (minced)
1/4 cup extra virgin olive oil
1/4 teaspoon salt (to taste)
1/4 teaspoon black pepper

Steps:

In a large saucepan, cook pasta according to package directions.
Meanwhile, prepare the rest of the ingredients. Combine the chopped tomatoes, basil, minced garlic, and olive oil in a large bowl.
Drain the pasta and add it into the large bowl. Stir to combine and add salt and pepper to taste. Toss and serve hot or cold.

Nutrition Facts : Calories 361 kcal, Carbohydrate 56 g, Protein 9 g, Fat 10 g, SaturatedFat 1 g, Sodium 4 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving

SUMMER GARDEN PASTA

Summer Garden Pasta image

Provided by Ina Garten

Time 4h20m

Yield 6 servings

Number Of Ingredients 9

Ingredients

4 pints cherry tomatoes, halved
Good olive oil
2 tablespoons minced garlic (6 cloves)
18 large basil leaves, julienned, plus extra for serving
1/2 teaspoon crushed red pepper flakes
Kosher salt
1/2 teaspoon freshly ground black pepper
1 pound dried angel hair pasta
1 1/2 cups freshly grated Parmesan cheese, plus extra for serving

Steps:

Combine the cherry tomatoes, 1/2 cup olive oil, garlic, basil leaves, red pepper flakes, 1 teaspoon salt, and the pepper in a large bowl. Cover with plastic wrap, and set aside at room temperature for about 4 hours.
Just before you're ready to serve, bring a large pot of water with a splash of olive oil and 2 tablespoons salt to a boil and add the pasta. Cook al dente according to the directions on the package (be careful - it only takes 2 to 3 minutes!). Drain the pasta well and add to the bowl with the cherry tomatoes. Add the cheese and some extra fresh basil leaves and toss well. Serve in big bowls with extra cheese on each serving.

GARDEN PASTA SALAD

Garden Pasta Salad image

A zesty pasta recipe, with lots of crunchy vegetables.

Provided by L. Gale

Categories Salad 100+ Pasta Salad Recipes Vegetarian Pasta Salad Recipes

Time 1h30m

Yield 10

Number Of Ingredients 9

Ingredients

1 (16 ounce) package uncooked tri-color spiral pasta
½ cup thinly sliced carrots
2 stalks celery, chopped
½ cup chopped green bell pepper
½ cup cucumber, peeled and thinly sliced
2 large tomatoes, diced
¼ cup chopped onion
2 (16 ounce) bottles Italian-style salad dressing
½ cup grated Parmesan cheese

Steps:

Cook pasta in large pot of boiling water until al dente. Rinse under cold water, and drain.
Mix chopped carrots, celery, cucumber, green pepper, tomatoes, and onion together in large bowl.
Combine cooled pasta and vegetables together in large bowl. Pour Italian dressing over mixture, add Parmesan cheese and mix well.
Chill for one hour before serving.

Nutrition Facts : Calories 449.5 calories, Carbohydrate 45.1 g, Cholesterol 3.5 mg, Fat 27.4 g, Fiber 2.5 g, Protein 8.4 g, SaturatedFat 4.9 g, Sodium 1539.7 mg, Sugar 10.6 g

FRESH TOMATO PASTA TOSS

Fresh Tomato Pasta Toss image

My parents went on vacation last year just as their tomato crop - and mine - was ready to harvest. After freezing as many tomatoes as I could possibly want or use, I had to come up with new ideas for using tomatoes. My husband loved this creation! It really is a great way to use tomatoes.

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 8 servings.

Number Of Ingredients 12

Ingredients

3 pounds ripe fresh tomatoes
1 package (16 ounces) uncooked penne pasta
2 garlic cloves, minced
1 tablespoon canola oil
1 tablespoon minced fresh parsley or 1 teaspoon dried parsley flakes
1 tablespoon minced fresh basil or 1 teaspoon dried basil
2 teaspoons minced fresh oregano or 3/4 teaspoon dried oregano
1 teaspoon salt
1/4 teaspoon sugar
1/8 teaspoon pepper
1/4 cup heavy whipping cream
1/4 cup shredded Parmesan or Romano cheese

Steps:

To remove peels from tomatoes, fill a large saucepan with water and bring to a boil. Place tomatoes, one at a time, in boiling water for 30 seconds. Immediately plunge in ice water. Peel skins with a sharp paring knife and discard. Chop pulp; set aside. , Cook pasta according to package directions. In a large skillet, cook garlic in oil over medium heat for 1 minute or until tender. Add the parsley, basil, oregano, salt, sugar, pepper and reserved tomato pulp. Bring to a boil; reduce heat. Add cream; heat through. , Drain pasta and transfer to a serving bowl. Pour tomato sauce over pasta; toss to coat. Sprinkle with cheese.

Nutrition Facts : Calories 288 calories, Fat 7g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 352mg sodium, Carbohydrate 49g carbohydrate (7g sugars, Fiber 4g fiber), Protein 10g protein. Diabetic Exchanges

Tips:

Choose the right pasta. Short pastas, like penne or rotini, are best for this recipe because they can hold the sauce well. You can also use long pastas, like spaghetti or linguine, but you may need to cut them in half so they're easier to eat.
Cook the pasta al dente. This means that the pasta should be cooked through but still have a slight bite to it. If you overcook the pasta, it will become mushy and won't hold the sauce as well.
Use fresh vegetables. Fresh vegetables will give your pasta toss the best flavor. If you can't find fresh vegetables, you can use frozen vegetables, but they won't be as flavorful.
Don't overcook the vegetables. Vegetables should be cooked until they're tender-crisp. If you overcook them, they'll become mushy and lose their flavor.
Use a flavorful sauce. The sauce is what really brings this dish together. You can use a simple olive oil and garlic sauce, or you can get creative and try a more complex sauce, like a pesto or a tomato sauce.
Add some protein. If you want to make this dish more hearty, you can add some protein, like grilled chicken, shrimp, or tofu.
Garnish with fresh herbs. Fresh herbs, like basil or parsley, will add a pop of color and flavor to your pasta toss.

Conclusion:

Garden-fresh pasta toss is a delicious and easy-to-make dish that's perfect for a summer meal. It's made with fresh vegetables, flavorful sauce, and your favorite pasta. You can customize this dish to your liking by adding different vegetables, proteins, and sauces. So get creative and enjoy this delicious summer dish!