Tomato Basil Pasta Salad With Pine Nuts Recipes

SUMMER TOMATO AND BASIL PASTA WITH PINE NUT SAUCE

Steps:

• 1 Warm a medium skillet over medium heat
• 2 Toss in the pine nuts and toast, stirring frequently, until fragrant and golden, about 5 minutes
• 3 Transfer to a mini food processor and add 3 tablespoons oil, the lemon juice and 1/2 teaspoon salt
• 4 Blend until smooth, scrape the sides and blend again
• 5 (Alternatively, you can use a mortar and pestle to crush the nuts and grind until a paste forms
• 6 If you want to use a regular-size food processor, you may need to double the sauce recipe to get it to blend smoothly
• 7 The sauce can be stored in a glass jar in the refrigerator for up to 1 month
• 8 )
• 9 In a large bowl, combine the tomatoes and their juices, basil, the remaining 2 tablespoons oil, the vinegar, garlic, the remaining 1/4 teaspoon salt, and the pepper and toss to thoroughly combine
• 10 Taste, and add more salt and pepper, if needed
• 11 Set aside to marinate while you cook the pasta (you can prepare the tomatoes up to 3 hours in advance)
• 12 Cook the pasta in a large pot of salted water according to the package directions
• 13 Drain the pasta well and return to the pot
• 14 Add the pine nut sauce and toss to evenly coat the pasta
• 15 Add the pasta to the bowl of tomatoes and gently toss to combine
• 16 Taste and season with more salt and pepper, if needed, and serve

TOMATO BASIL PASTA SALAD

Steps:

• Cook pasta according to package directions. Drain, rinse and let cool.
• While pasta is cooking, chop tomatoes and basil.
• Combine all ingredients in a large bowl and stir well to combine. Season as desired with salt and pepper.
• Pasta salad can be served immediately or chilled in the refrigerator before eating.

TOMATO SALAD WITH PINE NUTS AND POMEGRANATE MOLASSES

Steps:

• Preheat oven to 350°F. Combine raisins and vinegar in a large bowl; let sit until raisins soften, 15-20 minutes.
• Meanwhile, toast pine nuts on a rimmed baking sheet, tossing halfway through, until golden brown, 5-7 minutes. Let cool.
• Add pine nuts, tomatoes, red onion, and oil to bowl with raisins; season with salt and gently toss to combine. Add basil and toss once more.
• Transfer salad to a platter and drizzle pomegranate molasses over.

TOMATO BASIL PASTA SALAD

Steps:

• In large bowl, mix tomatoes, garlic, salt, pepper, oil, basil and mozzarella cheese. Cover; refrigerate 2 hours to blend flavors.
• Meanwhile, cook and drain pasta as directed on package. Rinse with cold water to cool; drain.
• In large serving bowl, mix cooked pasta and tomato mixture until well combined. Sprinkle Parmesan cheese over top of salad.

SPINACH BASIL PASTA SALAD

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the bow tie pasta and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Rinse with cold water to cool. Drain well in a colander set in the sink.
• Toss the spinach and basil together in a large bowl.
• Heat the olive oil in a skillet over medium heat; cook and stir the garlic in the hot oil for 1 minute; stir in the prosciutto and cook 2 to 3 minutes more. Remove from heat. Add to the bowl with the spinach and basil mixture; toss to combine. Pour in the drained pasta and retoss. Season with salt and pepper. Sprinkle with the Parmesan cheese and pine nuts to serve.

FRESH TOMATO AND BASIL PASTA WITH TOASTED PINE NUTS

Steps:

• In large pot boil pasta until al dente. Drain.
• In heavy skillet, over medium heat, heat oil. Add onion and garlic; saute until tender. Add tomatoes and thyme; cook stirring frequently, until tomatoes are hot, yet still retain their shape and most of the liquid has evaporated, about 5 minutes.
• Remove and discard fresh thyme sprig, if used. Add basil and drained pasta; toss until heated.
• Transfer to serving bowl; season to taste with salt and pepper and sprinkle evenly with pine nuts.

TOMATO, BASIL PASTA SALAD WITH PINE NUTS

Steps:

• Mix together tomatoes, basil and garlic in bowl with salt and pepper to taste.
• (Add optional red pepper flakes if desired.) Cover with olive oil and let sit for 1 hour.
• Cook pasta al dente.
• Drain and place in serving bowl.
• Add tomato mixture and mozzarella.
• Toss until cheese begins to melt.
• Sprinkle with parmesan cheese and pine nuts and serve.

TOMATO, BASIL, PINE NUT DRESSING

Steps:

• In a bowl, mix the olive oil, balsamic vinegar, sun-dried tomatoes, basil, pine nuts, water, and sugar. Cover, and refrigerate 8 hours, or overnight.

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.

ITALIAN BASIL PASTA SALAD

Steps:

• Cook pasta according to package directions; drain and rinse in cold water. In a large bowl, combine the pasta, tomatoes, cheese, yellow pepper, onion, pepper rings, olives, salami and basil. , In a small bowl, whisk the dressing ingredients. Pour over salad and toss to coat. Cover and refrigerate for at least 1 hour before serving.

PASTA WITH TOMATOES, PINE NUTS AND BASIL

Steps:

• Heat oil in heavy medium skillet over medium-high heat. Add pine nuts and garlic and sauté until light brown, about 3 minutes. Stir in tomatoes and next 3 ingredients and heat through. Season with salt and pepper. Pour over pasta and toss thoroughly. Sprinkle with Parmesan. Serve immediately, passing additional Parmesan separately.

PASTA WITH FRESH TOMATOES AND PINE NUTS

Steps:

• Bring a large pot of salted water to a boil. Meanwhile, combine tomatoes, garlic, and oil in a medium bowl. Season with salt and pepper. Let stand at least 10 minutes.
• Cook pasta in boiling water until al dente; drain, and return to pot. Add tomato mixture, and toss to combine. Serve sprinkled with pine nuts.