Best 2 Warm Tomato Pasta Salad Recipes

Indulge in the vibrant flavors of the Mediterranean with this delightful warm tomato pasta salad, a symphony of fresh ingredients that come together to create a tantalizing dish. The salad features a medley of juicy tomatoes, aromatic basil, and briny olives, complemented by a tangy dressing that elevates each bite. Accompanying this main recipe are three additional variations that cater to diverse tastes and dietary preferences: a refreshing tomato, cucumber, and feta salad for a lighter option; a hearty tomato, avocado, and grilled chicken salad for a protein-packed meal; and a vegan tomato, zucchini, and chickpea salad for a plant-based delight. Each recipe promises a unique culinary experience while showcasing the versatility of tomatoes in creating flavorful and satisfying salads.

Check out the recipes below so you can choose the best recipe for yourself!

WARM TOMATO PASTA SALAD

Warm Tomato Pasta Salad image

This Warm Tomato Pasta Salad is a caprese-inspired dish is perfect for feeding a crowd.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Time 40m

Number Of Ingredients 8

Ingredients

Salt and pepper
1 pound pasta shells
5 cups diced beefsteak tomatoes, (2 pounds)
2 cups diced fresh mozzarella, (3/4 pound)
1 small red onion, halved and thinly sliced
1/4 cup extra-virgin olive oil
1/4 cup chopped fresh flat-leaf parsley
1 garlic clove, minced

Steps:

In a large pot of boiling salted water, cook pasta until al dente, according to package instructions; drain.
In a large bowl, toss warm pasta with tomatoes, mozzarella, onion, olive oil, parsley, and garlic. Season with salt and pepper. Serve.

PASTA SALAD WITH SUMMER TOMATOES, BASIL AND OLIVE OIL

Pasta Salad With Summer Tomatoes, Basil and Olive Oil image

This summery dish walks the line between tangy, juicy tomato salad and hearty pasta salad. To make it, ripe tomatoes are marinated with capers, garlic, basil and lots of good olive oil until they almost fall apart, creating a wonderfully soupy dressing for the pasta. Then the pasta is added while still hot to mix; as it cools, it absorbs all the bright flavors. If you can, choose heirloom tomatoes in an array of hues, and serve this in a glass bowl to show it off. Cubes of fresh mozzarella, or bocconcini, make for creamy addition. Add them just before serving, so the heat of the pasta doesn't melt the cheese.

Provided by Melissa Clark

Categories pastas, salads and dressings, side dish

Time 25m

Yield 8 to 10 servings

Number Of Ingredients 10

Ingredients

2 pounds very ripe tomatoes, coarsely chopped
1/4 cup drained capers or sliced olives
3 garlic cloves, finely grated or mashed to a paste
Kosher salt, as needed
1/4 teaspoon black pepper, plus more as needed
1/2 teaspoon red-pepper flakes
1 large basil sprig, plus 1/2 cup torn fresh basil leaves
3 oil-packed anchovy fillets, minced (optional)
1/2 cup extra-virgin olive oil, plus more for serving
1 pound short pasta, such as campanelle, fusilli or farfalle

Steps:

In a large bowl, toss together the tomatoes, capers, garlic, 1/2 teaspoon salt, black pepper, red-pepper flakes, the whole basil sprig and anchovies if using. Let sit for 5 minutes, then stir in 1/2 cup oil. Taste and add salt and pepper if needed. The tomatoes should be aggressively seasoned. Let tomatoes marinate for at least 1 hour and preferably 2 to 3.
Bring a large pot of heavily salted water to a boil. Add pasta and cook until it is just al dente, usually a minute less than the package instructions. Drain well. Add to bowl with tomatoes while still warm and toss well. Let pasta cool, soaking up the dressing. Let pasta sit at room temperature for at least another hour and up to 6 hours before serving. Or chill for up to 24 hours; bring to room temperature before serving.
Just before serving, gently fold in torn basil leaves. Top with more olive oil and cracked black pepper before serving.

Tips:

Use ripe, juicy tomatoes: This will give your pasta salad the best flavor.
Choose a flavorful pasta: A short pasta, like penne or fusilli, will hold the sauce well.
Don't overcook the pasta: It should be al dente, or slightly firm to the bite.
Make the dressing ahead of time: This will allow the flavors to meld together.
Use fresh herbs: They will add a pop of flavor and color to your pasta salad.
Don't be afraid to experiment: Feel free to add other vegetables, such as cucumber, zucchini, or bell pepper, to your pasta salad.

Conclusion:

This warm tomato pasta salad is a delicious and easy-to-make dish that is perfect for a summer meal. With its fresh, juicy tomatoes, flavorful pasta, and tangy dressing, this salad is sure to be a hit with your family and friends. So, next time you're looking for a quick and easy meal, give this warm tomato pasta salad a try!