Best Tomato Salad Spaghetti Recipes

TOMATO SALAD SPAGHETTI

Tomato Salad Spaghetti image

To me, there is nothing like a garden tomato, ripe and juicy. I can't bring myself to eat tomatoes when they're not in season, and wait all year for the harvest from my parents' garden. This is just one of the many ways I like to use them.

Provided by JackieOhNo

Categories Spaghetti

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

4 tablespoons olive oil
2 tablespoons garlic, minced
3 lbs tomatoes, very ripe, coarsely chopped with liquid reserved
1/2 cup fresh basil, coarsely chopped
1 tablespoon red wine vinegar
1/2 teaspoon salt
fresh ground black pepper (to taste)
1 lb spaghetti
freshly grated parmesan cheese (to taste)

Steps:

In a small skillet, over medium-low heat, heat 1 T. of the oil. Add garlic and cook; stirring constantly, for about 3 minutes. Do not brown. Transfer to a large bowl.
To the garlic in the bowl, add the tomatoes and their liquid, the remaining 3 T. olive oil, basil, vinegar, salt and pepper; mix well. Let stand for 1 hour for flavors to blend.
Just before you are ready to serve, cook spaghetti according to package directions; drain. Turn into a large pasta bowl, add the sauce, and toss to coat. Add Parmesan cheese to taste and serve.

Nutrition Facts : Calories 407.8, Fat 10.6, SaturatedFat 1.5, Sodium 210.7, Carbohydrate 66.6, Fiber 5.3, Sugar 8, Protein 12.2

SPAGHETTI AND TOMATO SALAD WITH DILL YOGURT DRESSING

Spaghetti and Tomato Salad with Dill Yogurt Dressing image

Categories Salad Olive Pasta Tomato Side Low Fat Vegetarian Yogurt Lunch Cucumber Summer Healthy Dill Gourmet

Number Of Ingredients 9

Ingredients

1/2 pound spaghetti
1 1/2 cucumbers
1 large garlic clove
1/4 teaspoon salt
1/2 cup low-fat plain yogurt
1/2 cup well-shaken buttermilk
1/4 cup fresh dill sprigs, chopped
3/4 pound vine-ripened cherry tomatoes
1/2 cup Kalamata or other brine-cured black olives, pitted

Steps:

In a 6-quart kettle bring 4 quarts salted water to a boil for spaghetti.
Peel and seed 1 cucumber and shred on large holes of grater. Squeeze shredded cucumber in a clean kitchen towel to remove excess liquid. Seed and dice remaining half cucumber. Chop garlic and mash to a paste with salt. In a large bowl stir together shredded and diced cucumber, garlic paste, yogurt, buttermilk, all but 1 tablespoon dill, and salt and pepper to taste.
Halve or quarter tomatoes and cut olives into thin slices. In a bowl stir together tomatoes, olives, and remaining tablespoon dill and season with salt and pepper.
Cook spaghetti in boiling water until al dente and drain in a colander. Rinse spaghetti under cold water to stop cooking and drain well. Add spaghetti to yogurt mixture and toss to coat.
Serve spaghetti topped with tomato mixture.

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