Best Pasta Salad With Slow Roasted Tomatoes And Basil Recipes

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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

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.

ROASTED TOMATO CAPRESE SALAD



Roasted Tomato Caprese Salad image

Provided by Ina Garten

Categories     side-dish

Time 2h38m

Yield 6 servings

Number Of Ingredients 8

12 plum tomatoes, halved lengthwise, seeds (not cores) removed
1/4 cup good olive oil, plus more for drizzling
1 1/2 tablespoons balsamic vinegar
2 large garlic cloves, minced
2 teaspoons sugar
Kosher salt and freshly ground black pepper
16 ounces fresh salted mozzarella
12 fresh basil leaves, julienned

Steps:

  • Preheat the oven to 275 degrees F.
  • Arrange the tomatoes on a sheet pan, cut sides up, in a single layer. Drizzle with 1/4 cup of olive oil and the balsamic vinegar. Sprinkle with the garlic, sugar, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper. Roast for 2 hours until the tomatoes are concentrated and begin to caramelize. Allow the tomatoes to cool to room temperature.
  • Cut the mozzarella into slices slightly less than 1/2-inch thick. If the slices of mozzarella are larger than the tomatoes, cut the mozzarella slices in half. Layer the tomatoes alternately with the mozzarella on a platter and scatter the basil on top. Sprinkle lightly with salt and pepper and drizzle lightly with olive oil. Serve at room temperature.

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