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.
PASTA SALAD WITH SUMMER TOMATOES, BASIL AND OLIVE OIL
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
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.
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
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.
PASTA SALAD WITH SLOW-ROASTED TOMATOES AND BASIL
This Pasta Salad with Slow-Roasted Tomatoes and Basil dish can be enjoyed cold or at room temperature-perfect for a potluck or picnic.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 20m
Number Of Ingredients 7
Steps:
- In a large pot of boiling salted water, cook pasta according to package instructions. Meanwhile, in a large bowl, combine tomatoes, oil, lemon zest and juice, and Parmesan. Season with salt and pepper. Drain pasta and transfer to bowl. Add basil and toss to combine. Let cool to room temperature (or refrigerate, up to 2 days). To serve, sprinkle with more Parmesan, if desired.
Nutrition Facts : Calories 483 g, Fat 22 g, Fiber 3 g, Protein 13 g, SaturatedFat 4 g
PASTA SALAD WITH MOZZARELLA, OLIVES AND TOMATOES
This salad is wonderful to make in the summer when tomatoes are ripe and basil is fresh! Take this salad along to your next picnic, barbecue or potluck. *** This is based on the review. this salad is not meant to be served warm. It should be allowed to chill several hours to let the flavors meld.
Provided by Little Bee
Categories European
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Combine the mozzarella, tomatoes, olives.
- In a tight fitting jar compine garlic, basil, parsley, olive oil, vinegar, and salt and pepper and shake.
- Set aside.
- Meanwhile bring a large pot of salted water to a boil.
- Cook the pasta until al dente, about 10 minutes.
- Drain well.
- Add the pasta to the mozzarella and tomato.
- Pour dressing (use all or less according to taste) mixture over Pasta mixture and toss well.
- Taste and adjust the seasonings, if necessary.
- Serve chilled or at room temperature.
- Serves 6 to 8.
Nutrition Facts : Calories 734, Fat 29.6, SaturatedFat 8, Cholesterol 29.9, Sodium 348.6, Carbohydrate 92.2, Fiber 5.7, Sugar 5.6, Protein 24.6
PASTA SALAD WITH MOZZARELLA, SUN-DRIED TOMATOES AND OLIVES
Yield Makes 8 servings
Number Of Ingredients 11
Steps:
- Blend first 5 ingredients in processor until tomatoes are coarsely chopped. Set dressing aside.
- Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Transfer to large bowl. Add dressing to hot pasta; toss to coat. Cool, stirring occasionally. Add chopped fresh tomatoes, mozzarella, basil, Parmesan and olives; toss. Season to taste with salt and pepper. (Can be made 6 hours ahead. Cover; chill. Bring to room temperature before serving.)
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- Place the chopped tomatoes, capers, garlic, olive oil and basil in a large bowl. Add salt and pepper to taste. Let marinate for at least an hour.
- Cook the pasta. Bring a large pot of water to boil. Generously salt the water and cook the pasta to al dente. About 1 minute less than the package directions. Drain and add to bowl of tomatoes. Let pasta salad sit at room temperature for at least another hour, if not more. Pasta will soak up the juices.
- Before serving, adjust to taste with more olive oil, salt and fresh cracked pepper. Serve at room temperature.
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