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Pasta Salad with Summer Tomatoes

Pasta Salad with Summer Tomatoes, Basil and Olive Oil

  • Author: Crystal
  • Total Time: 30 minutes (plus 30 minutes marinating)
  • Yield: 6 servings 1x
  • Diet: Vegan

Description

Celebrate peak tomato season with this vibrant Pasta Salad with Summer Tomatoes, Basil and Olive Oil. Juicy ripe tomatoes, briny capers, fragrant garlic, and a generous pour of extra-virgin olive oil come together to create a simple yet spectacular sauce that clings to every curl of pasta. Tossed with fresh torn basil and a hint of red pepper heat, this no-cook, make-ahead salad is perfect for picnics, barbecues, or a light summer dinner. Vegan-friendly and ready in under 30 minutes.

Ingredients

Scale
  • 2 pounds very ripe tomatoes, coarsely chopped
  • ¼ cup drained capers or sliced olives
  • 3 garlic cloves, finely grated or mashed to a paste
  • Kosher salt, as needed
  • ¼ teaspoon black pepper, plus more as needed
  • ½ teaspoon red-pepper flakes
  • 1 large basil sprig, plus ½ cup torn fresh basil leaves
  • ½ cup extra-virgin olive oil, plus more for serving
  • 1 pound short pasta, such as campanelle, fusilli or farfalle

Instructions

  1. In a large bowl, combine chopped tomatoes (with their juices), capers or olives, grated garlic, 1 teaspoon kosher salt, black pepper, red-pepper flakes, and the whole basil sprig. Pour in olive oil and stir well. Let sit at room temperature for at least 30 minutes (or up to 2 hours) to allow flavors to meld.
  2. Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain well, but do not rinse.
  3. Remove the whole basil sprig from the tomato mixture and discard. Add the hot pasta to the bowl and toss vigorously to coat.
  4. Let the salad cool to room temperature, tossing occasionally, about 15 minutes. Stir in torn fresh basil leaves.
  5. Taste and adjust seasoning with more salt, pepper, or a drizzle of olive oil. Serve warm or at room temperature.

Notes

Tips: Use the ripest, juiciest tomatoes you can find — heirlooms or vine-ripened work beautifully. Letting the tomatoes marinate is key to a flavorful sauce. Substitutions: Replace capers with Kalamata olives. Add ¼ cup fresh parsley or oregano. Gluten-free pasta works well. Storage: Refrigerate leftovers in an airtight container for up to 3 days. Bring to room temperature before serving; add a splash of olive oil to refresh.

  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Category: B
  • Method: No-Cook Sauce
  • Cuisine: Italian

Nutrition

  • Serving Size: 1/6 of recipe
  • Calories: 430
  • Sugar: 6g
  • Sodium: 520mg
  • Fat: 20g
  • Saturated Fat: 3g
  • Unsaturated Fat: 16g
  • Trans Fat: 0g
  • Carbohydrates: 55g
  • Fiber: 5g
  • Protein: 10g
  • Cholesterol: 0mg

Keywords: pasta salad, summer tomatoes, basil, olive oil, vegan, easy

Find it online: https://crystalrecipes.com/pasta-salad-with-summer-tomatoes-basil-and-olive-oil/