2 Tomato Pasta Salad Recipes

TOMATO AND FRESH MOZZARELLA PASTA SALAD

Steps:

• Bring a large pot of salted water to a boil.
• Whisk together the olive oil, vinegar, shallot, 1/2 teaspoon salt and a few grinds of pepper in a large bowl.
• Add the pasta to the boiling water and cook according to the package directions. Drain and rinse under cold water to cool; add to the bowl with the dressing.
• Add the tomatoes, mozzarella and basil to the bowl and toss to combine. Season with salt and pepper. The pasta salad is best if served right away.
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EASY PASTA SALAD

Steps:

• Cook and drain pasta as directed on package. Rinse with cold water; drain.
• Mix tomato sauce, dressing, basil and oregano in large bowl. Add remaining ingredients; toss.
• Cover and refrigerate about 2 hours or until chilled but no longer than 48 hours.

PASTA SALAD WITH SUMMER TOMATOES, BASIL AND OLIVE OIL

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.

DOUBLE-TOMATO PASTA SALAD

Steps:

• Holding back the sun-dried tomatoes with your fingers, drain the oil from the jar into a large pot. Coarsely chop the sun-dried tomatoes and add them to the pot, along with the nuts and olive oil. Set over medium-low and cook, stirring often, until the nuts are toasted, 5 to 6 minutes. Scrape into a large bowl (reserve the pot), then stir in the garlic and 1/2 teaspoon each salt and pepper.
• Fill the reserved pot with water (no need to wash) and bring to a boil. Season water with salt, add the pasta and cook until just past al dente. (The pasta will not cook further in the sauce.) Drain the pasta.
• While the water is coming to a boil, coarsely chop the ripe tomatoes. Add to the sun-dried tomato mixture, season with 1 teaspoon salt and stir to combine. (Tomato mixture can be made up to 2 hours ahead.)
• Add the drained pasta to the tomato mixture and stir to combine. Let sit until room temperature, about 15 minutes or up to 2 hours. Pasta salad will keep up to 3 days if refrigerated.
• When ready to eat, taste the pasta salad. If flavors are muted, add salt and lemon juice or red wine vinegar. If it's too sweet, add black pepper and lemon juice or red wine vinegar. Stir in the greens and eat.

2 TOMATO PASTA SALAD

Steps:

• Cook the pasta in boiling water until tender.
• Drain well, then run under cold water to cool.
• Drain well.
• Cut the bacon, peppers and sun dried tomatoes into thin strips.
• Heat the first tablespoon of oil in a pan and cook this mixture until the peppers are soft.
• Cool.
• Combine the pasta, pepper mixture, cheese, nuts, herbs and fresh tomatoes in a bowl.
• Add the dressing and mix well.

TOMATO-PASTA SALAD

Steps:

• Cook and drain pasta as directed on package. Rinse with cold water; drain.
• Mix remaining ingredients. Toss pasta and tomato mixture. Cover and refrigerate about 2 hours or until chilled.

HEARTY PASTA SALAD FOR TWO

Steps:

• Cook pasta according to package directions. Meanwhile, in a large bowl, combine the remaining ingredients., Drain pasta and rinse in cold water. Add to broccoli mixture; toss to coat. Cover and refrigerate for at least 1 hour.

SPICY TOMATO PASTA SALAD

Steps:

• Pour Italian dressing into large bowl and add dry ranch dressing mix, stirring well.
• Add diced cucumbers, sliced tomatoes, olives and basil, cover and marinate a couple of hours.
• In a large pot, place enough water for pasta and drop crab boil bag into water.
• When water comes to boil, place pasta into water and cook until almost done, then turn heat off, add the frozen shrimp and let sit in crab boil water until pasta is tender.
• Drain shrimp and pasta mixture into a large bowl.
• Pour dressing mixture over pasta and shrimp, mixing well.
• Cover and let chill before serving--overnight is even better.