Craving a taste of summer on your plate? Look no further than this Fresh Tomato and Pasta Recipe!
Made with fresh summer tomatoes, pasta, mozzarella and Parmesan cheeses, this simple recipe is perfect for a light lunch, a vegetarian dinner or even a potluck dish to bring to summer barbecues.
Tired of the same old vegetable sides? Refresh your meal rotation with our one of vegetable side dishes.
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Nothing beats the taste of a sun-ripened tomato straight from the vine! If you crave the intense flavor of garden-fresh tomatoes as much as we do, you'll want to check out our tips and tricks for growing tomatoes.
This simple side dish is a year-round favorite, but it reaches its full potential when made with the freshest, most flavorful tomatoes, ideally during the peak of summer.
Looking for more Delicious Summer Salad Recipes? Try my Creamy Pasta Salad, or my Cucumber Salad with Sour Cream Dressing.
Table of Contents
- Tips for Perfecting Your Tomato Salad
- Helpful Kitchen Tools
- Main Ingredients Needed
- Recipe Variations and Substitutions
- Step-by-Step Directions
- Combine the Tomatoes with the Pasta
- LOVE this recipe? SAVE it for Later!
- Pasta Salad Serving Tips
- Storing Tips
- Ready for More Side Dish Recipes?
- 📖 Recipe Card
- 💬 Comments
Tips for Perfecting Your Tomato Salad
Look for tomatoes that are firm to the touch, vibrantly colored, and have a sweet, fragrance. Avoid tomatoes that are bruised, soft, or lacking in aroma.
Use a mix of different tomato varieties for a more interesting flavor and visual appeal. Consider heirloom tomatoes, cherry tomatoes, or even different colors like yellow or purple.
Don't forget to season the salad with salt and freshly cracked pepper.
Feel free to add chopped cucumbers, red onion and even fresh avocado to the salad.
Helpful Kitchen Tools
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Main Ingredients Needed
Here's a quick overview of the ingredients for this recipe. Find the exact amounts and click the Instacart button to easily add them to your cart – all in the printable recipe card below!
Recipe Variations and Substitutions
- This recipe is best made with ripe tomatoes. If you find the tomatoes you are using are not as ripe or have a bitter taste, sprinkle a teaspoon of salt on top of them before adding the balsamic vinegar.
- Be careful not to add too much salt as that tends to draw out the water from the tomatoes and can make the salad watery.
- You can swap out the mozzarella for feta or goat cheese.
Step-by-Step Directions
Step 1: Bring a large pot of water to boil. Cook the pasta according to the package directions.
Step 2: Drain and add the pasta to a large serving bowl.
Combine the Tomatoes with the Pasta
Step 3:In a bowl, whisk together the chopped tomatoes, garlic, basil, olive oil, and balsamic vinegar. Cover the bowl and refrigerate for up to an hour to allow the flavors to meld.
Step 4: Gently stir in the diced mozzarella cheese, ensuring it's evenly distributed.
Step 5: Toss the cooked and drained pasta with the chilled tomato mixture. Make sure everything is evenly distributed. Finish by generously sprinkling the freshly grated Parmesan over the pasta. Season with salt and pepper if needed.
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Pasta Salad Serving Tips
This recipe is the perfect side dish to Italian Fried Chicken Cutlets or my Cast Iron Roasted Chicken Breasts recipe.
It also makes a great light lunch or even dinner. Serve with Italian bread and a salad tossed with Italian salad dressing.
Storing Tips
Refrigerator: Transfer any leftovers to an airtight container and refrigerate promptly. It should remain fresh for 3-5 days, but check for freshness before eating. Remember, softer cheeses and juicier tomatoes may shorten the salads' shelf life.
Freezing: I do not recommend freezing this recipe.
Ready for More Side Dish Recipes?
Try my Fresh Tomato Salad or you might like this Cucumber and Onion Salad or Pesto Caprese Salad Recipe.
📖 Recipe Card
Fresh Tomatoes and Pasta Recipe
Ingredients
- 2 cups tomatoes
- 2 garlic cloves minced
- 2 tablespoons fresh basil chopped
- 3 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 pound penne pasta
- 8 ounces mozzarella cheese balls fresh if possible
- ¼ to ⅓ cup Parmesan cheese freshly grated
Method
- Combine the tomatoes, garlic, basil, olive oil and balsamic vinegar in a bowl. Cover and let sit in the refrigerator for up to an hour.
- About 30 minutes before serving, bring a large pot of water to boil. Cook the pasta according to the package directions. Drain and add the pasta to a large serving bowl.
- Toss the warm pasta with the tomato mixture. Stir to combine and then add the diced mozzarella cheese. Top with the freshly grated Parmesan.
- Season with salt and pepper if needed.
Nutrition
Notes
- I used for grape tomatoes in this recipe due to their convenient size, but feel free to substitute with any tomatoes you have on hand. If using larger varieties, consider dicing them for easier mixing and a more consistent texture.
- For this recipe, I used mozzarella balls that I sliced in half, but feel free to use any type of mozzarella cheese you prefer, such diced mozzarella.
Tried this recipe?
Let us know how it was!This recipe has been updated since it first appeared in 2012 with new photos, information and a new printable recipe card that includes nutritional information. I hope you enjoy the updates as much as I enjoyed working on them!
Marlys says
It looks like I have already made this recipes... It is great. Thanks for sharing on Foodie Friends Friday.