Best 6 Pasta Salad With Summer Tomatoes Basil And Olive Oil Recipes
Indulge in a symphony of flavors with this refreshing pasta salad, a delightful summer treat that captures the essence of the season. Bursting with the vibrant colors and sweet, juicy goodness of ripe summer tomatoes, this salad is a feast for the senses. Fresh basil adds a vibrant aroma and herbaceous flavor, while tangy red onion provides a crisp, zesty bite. Tossed with al dente pasta and coated in a luscious dressing of olive oil, lemon juice, and a touch of garlic, this dish is a perfect balance of tangy and savory. As you dive into each flavorful bite, you'll also encounter the delightful crunch of toasted pine nuts and the salty, briny burst of salty feta cheese. This pasta salad is not just a meal; it's a culinary journey that celebrates the bounty of summer's harvest. The article offers three delectable variations to cater to diverse tastes: a classic version, a sun-dried tomato and artichoke rendition, and a roasted red pepper and zucchini variant. Each variation brings a unique twist to the original, making this recipe collection a versatile crowd-pleaser.
Here are our top 6 tried and tested recipes!
CAPELLINI WITH TOMATOES AND BASIL
Steps:
- Bring a large pot of water to a boil and add 2 tablespoons of salt and a splash of oil to the pot.
- Meanwhile, heat the 1/2 cup of olive oil in a large (12-inch) saute pan. Add the garlic to the oil and cook over medium heat for 30 seconds. Add the tomatoes, basil, parsley, thyme, 2 teaspoons salt, the pepper, and red pepper flakes. Reduce the heat to medium-low and cook for 5 to 7 minutes, tossing occasionally, until the tomatoes begin to soften but don't break up.
- While the tomatoes are cooking, add the capellini to the pot of boiling water and cook for 2 minutes, or according to the directions on the package. Drain the pasta, reserving some of the pasta water.
- Place the pasta in a large serving bowl, add the tomatoes and Parmesan and toss well. Add some of the pasta water if the pasta seems too dry. Serve large bowls of pasta with extra basil sprinkled on top and a big bowl of extra Parmesan on the side.
PAMELA SHERRID'S SUMMER PASTA
Pamela Sherrid's summer pasta, which The Times ran a recipe for in 1996, is a quintessential crossover dish: part tomatoes and warm pasta, part pasta salad and the best of both. It includes ripe summer tomatoes, garlic, olive oil, basil and cubes of fresh mozzarella. Ms. Sherrid's recipe relies on prudent technique and a slacker's sense of pace. First you combine the garlic, basil and oil and let the mixture macerate. A few hours later you add tomatoes and let it sit some more. Next, you pour the cooked rigatoni over the tomatoes, and cubes of mozzarella over the rigatoni. Then you gently mix the cheese into the pasta, coating it with a buttery veil of fat, before tossing it with the tomatoes at the bottom. If you have great tomatoes and mozzarella and you don't overcook the pasta, it is a remarkably good dish. A puddle of sweet and salty tomato broth will form at the bottom of your bowl, so make sure you have some bread on hand to soak it up.
Provided by Amanda Hesser
Categories easy, lunch, pastas, salads and dressings
Time 15m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Take out your largest bowl. Add the garlic. Pour in 1/2 cup olive oil. With scissors, snip the basil leaves into shreds over the garlic mixture. Let sit all day.
- About 2 hours before serving, chop the tomatoes and add them to the bowl.
- When you're ready to eat, bring a large pot of generously salted water to a boil. Add the pasta and cook until al dente. Meanwhile, cut the mozzarella into small cubes.
- Drain the pasta and pour it on top of the tomato mixture. Do not stir. Spread the mozzarella on top of the pasta and toss only the pasta and cheese; the cheese will soften slightly, and the pasta will get coated with fat. Then stir up from the bottom, incorporating the tomato mixture. Season with salt and add the remaining olive oil, if desired. Serve with bread.
SUMMER GARDEN PASTA
Provided by Ina Garten
Time 4h20m
Yield 6 servings
Number Of Ingredients 9
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.
EASY OLIVE OIL, TOMATO, AND BASIL PASTA
This is a great pasta that can be eaten at room temperature or as a cold salad. Instant, sophisticated meal or side dish! And colorful, too. Any type of twisty or unusually shaped pasta works well.
Provided by CookinGirl
Categories World Cuisine Recipes European Italian
Time 25m
Yield 8
Number Of Ingredients 6
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- In a large bowl, gently toss the cooked pasta, tomatoes, olive oil, garlic, and basil. Season with salt and pepper.
Nutrition Facts : Calories 345.1 calories, Carbohydrate 44.1 g, Fat 14.9 g, Fiber 2.8 g, Protein 8.4 g, SaturatedFat 2.1 g, Sodium 2.7 mg, Sugar 1.2 g
10-MINUTE TOMATO BASIL SALAD
Perfect for summer, delightfully delicious!
Provided by nshawger
Categories Salad Vegetable Salad Recipes Tomato Salad Recipes
Time 10m
Yield 1
Number Of Ingredients 5
Steps:
- Combine tomato, basil, olive oil, vinegar, salt, and black pepper in a large bowl; toss until tomato wedges are evenly coated.
Nutrition Facts : Calories 157 calories, Carbohydrate 7.7 g, Fat 13.9 g, Fiber 2.2 g, Protein 1.7 g, SaturatedFat 1.9 g, Sodium 9.2 mg, Sugar 4.8 g
TOMATO-BASIL PASTA SALAD
I got the basis for this recipe from my cousin's wife, who absolutely adores the taste of fresh basil! This is a great, simple summer pasta salad, with a nice light blend of flavors. FRESH basil is a must on this one!! This salad is great alongside BBQ chicken. Easy, and yummy!! Prep. time includes marinating time.
Provided by Manda
Categories Vegetable
Time 2h15m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Mix together the tomatoes, garlic, salt, pepper, olive oil, and basil.
- Refrigerate 2 hours.
- Meanwhile, cook pasta according to package directions, and rinse under cold water; drain.
- Mix pasta with tomato mixture until well-combined.
- Sprinkle with Parmesan cheese.
- Serve with additional Parmesan, if desired.
Tips:
- Choose the right tomatoes: Use ripe, flavorful tomatoes for the best results. Heirloom or Roma tomatoes are good choices.
- Cut the tomatoes properly: Cut the tomatoes into small pieces so that they are easy to eat in the salad.
- Use fresh basil: Fresh basil is essential for this salad. If you don't have fresh basil, you can use dried basil, but the flavor will not be as good.
- Don't overcook the pasta: Cook the pasta al dente, or slightly firm to the bite. This will prevent it from becoming mushy in the salad.
- Make the dressing in advance: The dressing can be made ahead of time and stored in the refrigerator for up to 3 days. This will save you time when you're ready to assemble the salad.
- Let the salad marinate: After assembling the salad, let it marinate for at least 30 minutes before serving. This will allow the flavors to meld together.
Conclusion:
This pasta salad is a delicious and refreshing dish that is perfect for summer gatherings. It is easy to make and can be tailored to your own preferences. So next time you're looking for a light and flavorful meal, give this pasta salad a try!
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