Tomato Basil Pasta Salad Recipes

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TOMATO BASIL PASTA SALAD



Tomato Basil Pasta Salad image

Tomato Basil Pasta Salad is a simple side dish with penne pasta, tomatoes, basil, fresh mozzarella with a delicious balsamic vinegar dressing. This pasta salad is perfect to serve for a simple dinner or delicious side at a potluck party.

Provided by Sarah Alvord, Feeding Your Fam

Categories     Salad     Side Dish

Time 12m

Number Of Ingredients 9

16 oz penne pasta
18 oz grape tomatoes, halved
8 oz mozzarella pearls
3 tbsp fresh basil, chopped
2/3 cup olive oil
1/3 cup balsamic vinegar
2 tsp salt
1 tsp black pepper
3 tsp garlic, minced

Steps:

  • Cook pasta according to package directions. While pasta is cooking prepare tomatoes and basil.
  • Drain pasta and rinse under cold water to cool down pasta. Toss pasta, tomatoes, basil and mozzarella
  • For the balsamic dressing, combine all of the ingredients and stir or shake in a jar with a lid for 2-3 minutes until combine and thickened.
  • Pour half of dressing over pasta salad and toss to coat. Add more dressing as needed until pasta is well covered.

Nutrition Facts : Calories 315 kcal, Carbohydrate 38 g, Protein 7 g, Fat 15 g, SaturatedFat 2 g, Cholesterol 1 mg, Sodium 473 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving

TOMATO BASIL PASTA



Tomato Basil Pasta image

This recipe is a simple, flavorful dish served at room temperature. Fantastic! This dish will refrigerate well and is just as yummy the next day for lunch as a cold pasta salad!

Provided by ANGELA DAWN

Categories     Main Dish Recipes     Pasta

Time 40m

Yield 6

Number Of Ingredients 9

2 cups diced tomatoes
1 small onion, finely chopped
6 tablespoons olive oil
2 cloves crushed garlic
6 leaves fresh basil, torn
10 ounces fusilli pasta
3 tablespoons grated Parmesan cheese, or to taste
1 ½ cups crumbled feta cheese
salt and ground black pepper to taste

Steps:

  • Stir tomatoes, onion, olive oil, garlic, and basil together in a bowl.
  • Bring a large pot of lightly salted water to a boil. Cook fusilli in the boiling water, stirring occasionally, until cooked through but firm to the bite, 12 minutes. Drain.
  • Toss warm pasta with feta cheese and Parmesan cheese in a large bowl. Stir tomato mixture into pasta and season with salt and pepper.

Nutrition Facts : Calories 413.9 calories, Carbohydrate 39.5 g, Cholesterol 35.6 mg, Fat 23.4 g, Fiber 2.2 g, Protein 13.3 g, SaturatedFat 8.1 g, Sodium 466.5 mg, Sugar 5.2 g

TOMATO-BASIL PASTA SALAD



Tomato-Basil Pasta Salad image

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

1 lb rotini pasta
2 lbs plum tomatoes or 2 lbs roma tomatoes, diced
3 -4 cloves garlic, minced
1 teaspoon salt
black pepper, to taste
1/2 cup olive oil
fresh basil leaf, chopped,to taste (I use about 1/3 cup)
1/4 cup grated parmesan cheese (fresh is best)

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.

TOMATO BASIL SALAD



Tomato Basil Salad image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 20m

Yield 6 to 8 servings

Number Of Ingredients 7

1/4 cup olive oil
5 cloves garlic, finely minced
1 pint red grape tomatoes, halved lengthwise
1 pint yellow grape tomatoes, halved lengthwise
1 tablespoon balsamic vinegar
16 fresh basil leaves, chiffonade, plus more if needed
Salt and pepper

Steps:

  • In a small skillet, heat the olive oil over medium-high heat. Add the garlic and stir, lightly frying for about a minute and removing from the heat before the garlic gets too brown (it can be golden). Pour it into a mixing bowl and allow to cool slightly. Add the tomatoes, balsamic, basil and some salt and pepper to the bowl. Toss to combine, and then taste and add more basil if needed, and more salt if needed.

TOMATO AND FRESH MOZZARELLA PASTA SALAD



Tomato and Fresh Mozzarella Pasta Salad image

Turn a classic caprese salad into a filling meal with fusilli and a white wine vinaigrette.

Provided by Food Network Kitchen

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 8

Kosher salt and freshly ground black pepper
1/3 cup olive oil
2 tablespoons white wine vinegar
1 small shallot, minced
8 ounces dried fusilli
2 cups halved grape tomatoes
2 cups diced fresh mozzarella
1 cup torn fresh basil leaves

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.
  • Copyright 2016 Television Food Network, G.P. All rights reserved

TOMATO BASIL PASTA SALAD



Tomato Basil Pasta Salad image

Caprese salad and pasta combine to make a tasty Italian side dish.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 2h25m

Yield 24

Number Of Ingredients 9

2 lb plum (Roma) tomatoes, chopped (8 to 10 medium)
4 garlic cloves, finely chopped
1 1/2 teaspoons salt
1/2 teaspoon pepper
1/2 cup olive or vegetable oil
1/2 cup chopped fresh basil leaves
8 oz mozzarella cheese, cut into 1/2-inch cubes (2 cups)
1 package (1 lb) rotini pasta
1/2 cup grated Parmesan cheese

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.

Nutrition Facts : Calories 170, Carbohydrate 18 g, Cholesterol 5 mg, Fat 1/2, Fiber 1 g, Protein 6 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 240 mg, Sugar 1 g, TransFat 0 g

ITALIAN BASIL PASTA SALAD



Italian Basil Pasta Salad image

Ready for a big bite of summertime? Pass around this garden-fresh pasta salad. I'd suggest serving it at your next dinner party, potluck or luncheon. -Charlotte Gehle, Brownstown, Michigan

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 30m

Yield 18 servings.

Number Of Ingredients 16

1 package (16 ounces) bow tie pasta
2 cups grape tomatoes
7 ounces fresh mozzarella cheese, cubed
1 medium sweet yellow pepper, chopped
1 small red onion, chopped
1/2 cup pickled banana pepper rings
1 can (2-1/4 ounces) sliced ripe olives, drained
4 thin slices hard salami, diced
1/2 cup fresh basil leaves, thinly sliced
DRESSING:
3/4 cup olive oil
3/4 cup red wine vinegar
1 garlic clove, minced
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon dried basil

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.

Nutrition Facts : Calories 224 calories, Fat 13g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 221mg sodium, Carbohydrate 22g carbohydrate (2g sugars, Fiber 1g fiber), Protein 6g protein.

PASTA SALAD WITH SUMMER TOMATOES, BASIL AND OLIVE OIL



Pasta Salad With Summer Tomatoes, Basil and Olive Oil image

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

2 pounds very ripe tomatoes, coarsely chopped
1/4 cup drained capers or sliced olives
3 garlic cloves, finely grated or mashed to a paste
Kosher salt, as needed
1/4 teaspoon black pepper, plus more as needed
1/2 teaspoon red-pepper flakes
1 large basil sprig, plus 1/2 cup torn fresh basil leaves
3 oil-packed anchovy fillets, minced (optional)
1/2 cup extra-virgin olive oil, plus more for serving
1 pound short pasta, such as campanelle, fusilli or farfalle

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.

PASTA SALAD WITH SLOW-ROASTED TOMATOES AND BASIL



Pasta Salad with Slow-Roasted Tomatoes and Basil image

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

Coarse salt and ground pepper
1 pound gemelli or other short pasta
10 Slow-Roasted Tomatoes halves, roughly chopped
1/2 cup extra-virgin olive oil
1 teaspoon finely grated lemon zest, plus 2 teaspoons lemon juice
2 ounces Parmesan, grated (1/2 cup), plus more for serving
1/2 cup fresh basil leaves, roughly chopped

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

CORN, TOMATO, AND BASIL PASTA



Corn, Tomato, and Basil Pasta image

Salads aren't just about greens! This refreshing and light pasta salad with corn, leeks, tomatoes, lemon and ricotta is sure to satisfy.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 12

1 pound medium shell pasta
Coarse salt
1/4 cup extra-virgin olive oil
3 small leeks, white and light green parts, halved lengthwise, thinly sliced crosswise, and well washed (about 1 1/2 cups)
2 1/2 cups corn kernels (4 to 5 ears)
Freshly ground pepper
1 large pinch red-pepper flakes
1 pint cherry tomatoes, halved (or grape tomatoes)
1/2 cup torn basil leaves
1/2 cup fresh flat-leaf parsley, leaves
1/4 cup freshly squeezed lemon juice
4 ounces ricotta salata cheese, crumbled or shaved

Steps:

  • Bring a large pot of water to a boil. Add pasta and a generous amount of salt. Cook until al dente according to package instructions. Drain, and run under cold water to cool. Drain well; set aside.
  • In a large skillet, heat oil over medium heat. Add leeks, and cook until translucent, 1 to 1 1/2 minutes. Add corn. Season with salt, pepper, and red pepper flakes. Cook until color is set, and the corn is heated through, 3 to 4 minutes more. Remove from heat; let stand until cool.
  • In a large bowl, combine pasta, corn mixture, tomatoes, basil, parsley, lemon juice, and cheese. Toss to combine. Taste, and adjust for seasoning.

TOMATO-BASIL PASTA SALAD



Tomato-Basil Pasta Salad image

This is an easy but tasty recipe for summer. It's great for those ripe tomatoes you have in your garden.

Provided by CookingONTheSide

Categories     Vegetable

Time 1h

Yield 8 serving(s)

Number Of Ingredients 10

3 1/2 cups ripe tomatoes, coarsely chopped
1/3 cup red onion, chopped
1/4 cup extra virgin olive oil
2 tablespoons red wine vinegar
1 teaspoon minced garlic
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
1/4 teaspoon dried oregano
12 ounces fusilli or 12 ounces your favorite pasta
1 cup fresh basil leaf, cut into thin strips

Steps:

  • Put tomatoes, onion, olive oil, vinegar, garlic, salt, pepper and oregano in a large bowl; toss.
  • Let stand at room temperature at least 30 minutes or until tomatoes release their juices, tossing occasionally.
  • Cook pasta as package directs.
  • Drain and add to bowl with tomatoes; lightly toss.
  • Let come to room temperature.
  • Add basil; toss.
  • Serve or refrigerate up to 1 day.

Nutrition Facts : Calories 238, Fat 7.6, SaturatedFat 1.1, Sodium 152.8, Carbohydrate 36, Fiber 2.6, Sugar 3.5, Protein 6.5

PASTA WITH MOZZARELLA, TOMATOES AND FRESH BASIL



Pasta with Mozzarella, Tomatoes and Fresh Basil image

During the summer season, I like to prepare this pasta salad featuring garden-fresh tomatoes and basil. Fresh mozzarella adds a tasty touch.-Ken Churches, Kailua-Kona, HI

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 6 servings.

Number Of Ingredients 8

12 ounces fresh mozzarella cheese, cubed
6 tablespoons olive oil
4 teaspoons minced garlic
1 teaspoon salt
1 teaspoon pepper
1 package (16 ounces) uncooked linguine
1 cup chopped fresh basil leaves
3 medium tomatoes, chopped

Steps:

  • In a large bowl, combine the cheese, oil, garlic, salt and pepper; let stand at room temperature for 1 hour., Meanwhile, cook linguine according to package directions; drain and rinse in cold water. Add to cheese mixture. Stir in basil and tomatoes. Serve at room temperature or chilled.

Nutrition Facts : Calories 574 calories, Fat 28g fat (10g saturated fat), Cholesterol 45mg cholesterol, Sodium 483mg sodium, Carbohydrate 61g carbohydrate (6g sugars, Fiber 4g fiber), Protein 21g protein.

DOUBLE-TOMATO PASTA SALAD



Double-Tomato Pasta Salad image

For full-spectrum tomato flavor, this pasta salad pairs fresh tomatoes with sun-dried tomatoes. The sun-dried tomato oil and the water that's released from salted tomatoes serve as a built-in dressing. Nuts and herbs add crunch and freshness, but you should feel free to add more embellishments right before serving, like mozzarella or shaved Parmesan, white beans or chickpeas, sardines or another tinned fish, or briny condiments like capers or olives.

Provided by Ali Slagle

Categories     dinner, easy, lunch, weeknight, pastas, salads and dressings, main course

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 10

1 (7- to 8-ounce) jar sun-dried tomatoes packed in oil
1 1/2 cups raw pine nuts, walnuts, hazelnuts or almonds, coarsely chopped
1/4 cup extra-virgin olive oil
2 garlic cloves, finely grated
Kosher salt (such as Diamond Crystal)
Freshly ground black pepper
1 pound long or twirly noodles, like linguine or fusilli
2 pounds ripe tomatoes
Lemon juice or red wine vinegar, to taste
2 cups torn basil, mint, dill or arugula leaves, or a combination

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.

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PASTA TOMATO BASIL SALAD - RECIPE - COOKS.COM
2022-07-07 Drain pan and add olive oil, chopped herbs, seasonings and garlic. Tip: Olive oil and herbs may be quickly chopped in a food processor, then add cheese and give a few pulses. Add to still warm pasta pan. Add quartered bocconcini balls or 3/4-inch cubes mozzarella. If tomatoes are larger, cut into 1 inch cubes; if tomatoes are smaller, cut into ...
From cooks.com
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HOW TO MAKE THE BEST TOMATO-BASIL PASTA SALAD - SERIOUS …
2018-08-10 For the sauce, I heat sliced garlic in olive oil until it just starts to bubble and sizzle a little. Then I add cherry and/or grape tomatoes to the pan and crank the heat up to high. A mix of tomatoes will make a more beautiful presentation (and also helps deliver the best tomato flavor, as I found when testing tomatoes for fresh sauce ), but ...
From seriouseats.com
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SUN-DRIED TOMATO PASTA SALAD | GOURMANDE IN THE KITCHEN
2022-07-20 Place sun-dried tomatoes, olives, vinegar, garlic, oregano, salt, pepper, and oil in the bowl of a mini food processor. Pulse until finely chopped, set aside. Bring a large pot of salted water to a boil. Add pasta and cook according to package, stirring often, until just tender. Drain pasta, rinse with cold water, and drain again.
From gourmandeinthekitchen.com
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FRESH TOMATO BASIL SALAD RECIPE | THE RECIPE CRITIC
In a medium bowl toss the tomatoes, basil, salt, pepper, olive oil and balsamic vinegar together. Taste a small amount and add more salt and pepper if needed. Allow the salad to sit for 10-15 minutes to marinate together. Serve on top of crostini, pasta, chicken, lettuce or pita chips.
From therecipecritic.com
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TOMATO BASIL PASTA SALAD | REYNOLDS BRANDS
8 oz. bow tie pasta, cooked and drained 1 pint cherry or grape tomatoes, cut in half 1 medium yellow bell pepper, cut in cubes
From reynoldsbrands.com
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TOMATO BASIL ROTINI PASTA SALAD WITH MOZZARELLA PEARLS - ZEST
2020-05-11 Transfer to a mixing bowl and add the tomatoes, basil, and onion and toss to combine. (steps 3 and 4) Whisk together olive oil, balsamic vinegar, garlic, salt, pepper and red pepper. (steps 5 and 6) Pour the dressing over the pasta salad and toss to combine and coat ingredients evenly. (steps 7 and 8) Add the mozzarella and parmesan and toss ...
From lemonsandzest.com
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Top Asked Questions

What do you put on a tomato basil pasta salad?
Tomato-Basil Pasta Salad. Bring this pasta salad to a picnic, barbecue or potluck—it's a satisfying side that everyone will love, with large chunks of ripe tomatoes, fresh basil, tangy red onion and dried oregano. 12 oz. Put tomatoes, onion, olive oil, vinegar, garlic, salt, pepper and oregano in a large bowl; toss.
How do you Cook Pasta with tomatoes?
Put tomatoes, onion, olive oil, vinegar, garlic, salt, pepper and oregano in a large bowl; toss. Let stand at room temperature at least 30 minutes or until tomatoes release their juices, tossing occasionally. Cook pasta as package directs. Drain and add to bowl with tomatoes; lightly toss. Let come to room temperature. Add basil; toss.
How do you make a pasta salad at home?
For the Pasta Salad: Place a large pot of salted water over high heat; bring to a rolling boil. Add pasta and cook until al dente, about 7 to 8 minutes. While the water comes to a boil and the pasta cooks, prepare the vegetables. Slice the cherry tomatoes in half; thinly slice the basil and thinly slice the red onion; set aside until needed.
How long does it take to make tomato basil mozzarella salad?
This 20-Minute Tomato, Basil, and Mozzarella Pasta Salad is fresh, fast, and so flavorful! The perfect quick and easy Summer Pasta Salad recipe. Make it for your next party, picnic, or BBQ! Tomato Basil Mozzarella Salad Can I tell you a little secret? If this wasn’t a baking blog, it would surely have one of the following names:

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