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Garden Tomato Pasta Salad

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Fresh garden tomato pasta salad with Roma tomatoes, garlic, olive oil, and a full cup of fresh basil. Served hot or chilled, this simple summer pasta celebrates peak-season tomatoes.

YIELD

4 servings

PREP

20 min

COOK

10 min

READY

30 min

When you’ve got a pile of ripe Roma tomatoes from the garden, this is the recipe to reach for. Peeled, seeded, and chopped plum tomatoes cook down briefly in olive oil with garlic until just thickened, then a generous amount of fresh basil gets stirred in at the last second before everything gets tossed with wagon wheel pasta.

Peeling and seeding the tomatoes matters. The skins curl into tough little scrolls when cooked, and excess seeds make the sauce watery. A quick blanch and ice bath makes peeling fast.

Eight minutes covered is all the tomatoes need. You’re not making a long-simmered sauce here. You want chunks of soft tomato in a light, olive oil-based coating, not a smooth puree. Overcook and you lose the fresh garden flavor.

Kitchen Tips

  • Use Roma tomatoes specifically. They have thicker walls, less juice, and fewer seeds than slicing tomatoes, which means a thicker sauce without reducing.
  • Stir the basil in off the heat or just for a few seconds on the burner. Cooking basil longer than that turns it dark and takes away its bright, peppery aroma.
  • Wagon wheels, rotini, or farfalle all work well. Any shape with curves or ridges catches the chunky tomato sauce.
  • This works equally well served hot right after tossing or chilled in the fridge for a couple hours as a cold pasta salad.

Variations

  • Toss in cubed fresh mozzarella right after mixing for a caprese-style pasta salad.
  • Add a splash of balsamic vinegar to the sauce for a sweet-tangy edge.
  • Scatter toasted pine nuts over the top for crunch and richness.

Ingredients

1 453.6
POUND G PASTA, WAGON WHEEL *
1 237
CUP ML BASIL
fresh *
12 12
3 45
TABLESPOONS ML OLIVE OIL
3 3
LARGE LARGE GARLIC CLOVES *
½ 2.5
TEASPOON ML SALT
¼ 1.3
TEASPOON ML BLACK PEPPER
ground

Directions

Cook pasta according to package directions.

Coarsely chop basil.

Peel and seed tomatoes, then coarsely chop.

Mince garlic.

Heat oil in a large skillet over medium heat.

Add tomatoes, salt, pepper and garlic to skillet; cook covered until thickened, about 8 min.

Do not overcook.

Add basil leaves to sauce; stir to heat through.

Pour over pasta; mix to combine.

May be served hot or chilled.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 557g (19.6 oz)
Amount per Serving
Calories 184 53% from fat
 % Daily Value *
Total Fat 11g 17%
Saturated Fat 2g 8%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 322mg 13%
Total Carbohydrate 7g 7%
Dietary Fiber 7g 26%
Sugars g
Protein 10g
Vitamin A 91% Vitamin C 116%
Calcium 6% Iron 9%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 
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