Italian Tomato & Pasta Salad

This pasta salad strips away everything unnecessary. No mayo, no oil, no complicated dressing. Just cooked elbow macaroni tossed with canned tomatoes, white wine vinegar, dried basil, oregano, garlic powder, and a shower of grated parmesan. The reserved tomato liquid from the can becomes the dressing, moistening the pasta with pure tomato flavor.

Using the canned tomato liquid instead of oil or mayonnaise is the clever move here. It coats the pasta with a light, tangy sauce that tastes intensely of tomato without any heaviness. Add it in small amounts until the salad looks evenly moistened but not soupy. The pasta continues absorbing liquid as it chills, so err on the wetter side when mixing.

The several-hour chill isn’t optional. The dried herbs need time to hydrate and release their flavor into the tomato-dressed pasta. A freshly mixed version tastes flat and one-dimensional compared to one that’s sat in the fridge for three or four hours.

Kitchen Tips

• Cook the macaroni just until al dente. It softens more as it absorbs the tomato liquid during chilling. Overcooked pasta turns mushy.
• Give it a good stir before serving. The tomato liquid settles to the bottom during chilling and the top layer can look dry.
• Taste and adjust the vinegar and salt after chilling. Cold temperatures dull flavors, so it may need a splash more vinegar right before serving.

Variations

• Add diced fresh mozzarella and sliced black olives for a more substantial Italian-style salad.
• Toss in diced cucumber and red onion for extra crunch and bite.
• Use rotini or fusilli instead of elbows. The spiral shapes catch more of the tomato dressing in their grooves.