Best Fresh Tomato Basil Pasta Salad Recipes

Fresh Tomato-Basil-Asparagus Pasta Salad image

Provided by KathyP53

Categories Vegetable

Time 1h14m

Yield 4 serving(s)

Number Of Ingredients 6

1 (16 ounce) package bow tie pasta
1 lb fresh asparagus
1 cup bottled lemon vinaigrette
1 (1 ounce) package fresh basil, chopped
1 pint grape tomatoes, halved
salt and pepper

Steps:

Cook pasta according to package directions, adding asparagus, cut into 2" pieces, during the last 2 minutes of cooking time. Drain and rinse under cool water.
Stir together 1 cup bottled lemon vinaigrette and chopped basil. Pour 3/4 cup of dressing over pasta mixture. Stir in tomatoes, and salt and pepper to taste. COver and chill 1 hour. Toss with remaining dressing just before serving. Garnish with additional freshly basil.

PASTA SALAD WITH FRESH MOZZARELLA, BASIL + SUN-DRIED TOMATO DRESSING image

Yield 8 people

Number Of Ingredients 12

sun-dried tomato dressing
1/2 cup sun-dried tomatoes
1/3 cup olive oil
1/4 cup red wine vinegar
2 Tbsp. drained capers
1 garlic clove, minced
1 Tbsp. sugar
1 lb. fusilli, rotini or the like
1 cup packed fresh basil leaves, shredded
4 oz. fresh mozzarella (fresh mozzarella is packed in liquid - you can find it at Trader Joe's marketed as ovolini. Four oz. is about one mozzarella ball. If you want a really cheese-a-licious pasta and aren't afraid of the added fat, feel free to toss in another mozzarella ball's worth of cheese as well.)
1/2 cup grated parmesan
1/2- 3/4 cup canned black olives, kalamata olives, or mixture

Steps:

Soak the sun-dried tomatoes in warm water for 20 minutes or so, until softened. Drain. Toss all the ingredients into a food processor or blender until the tomatoes are good and chopped up and you have a chunky sort of dressing. assembling the pasta salad along with the parmesan. Toss with the cooked drained pasta while hot, adding the dressing at the same time. Serve at room temperature.

FRESH TOMATO BASIL PASTA SALAD image

Yield makes 4 generous servings.

Number Of Ingredients 8

3 cups tomatoes (preferably cherry, vine-ripened or heirloom), sliced
1 red onion, thinly sliced
1 cup basil chiffonade
1 box angel hair or spaghetti
2 cloves garlic, minced
1/3 cup good quality balsamic vinegar
1/2 cup extra virgin olive oil
sea salt

Steps:

Thinly slice tomatoes (if Cherry tomatoes, cut in half) and toss with onions, basil and garlic in a large bowl. Cook pasta according to package instructions. When al dente, drain and rinse in cold water to cool. Add pasta to tomatoes; toss. Add oil and vinegar, toss and season with sea salt to taste. Serve.