Tomato Pasta Salad
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This juicy tomato pasta salad is an easy summer pasta recipe that requires minimal prep and is ready in 15 minutes. It’s simple, fresh, and bursting with flavor.
Published on June 2019/Updated on July 2024
Who doesn’t love juicy tomatoes? They are the perfect, flavorful ingredients for scrumptious tomato basil pasta, bruschetta dip, tomato zucchini pasta, and more!
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I’m sharing this quick and easy pasta and tomato salad again today, inspired by my dad’s epic tomato pasta recipe. Every time I make it, it tastes like Italian summertime in a bowl.
When I was young, my dad smashed cherry tomatoes, garlic, and basil together in a mortar to make the most delicious pasta ever. We used to eat his raw tomato “pesto” pasta al fresco under the porch.
Juicy, sweet tomatoes, garlic and olive oil, and tons of fresh basil—trust me, the smell and the flavor were incredible!
Plus, the recipe itself is very versatile. I LOVE it as it is, but you can add some protein or fresh greens if you wish. And it’s a crowd-pleasing dish, so it’s perfect for any BBQ or summer gathering.
I’m sure you’ll love this, so grab the sweetest tomatoes you can find and make a big batch of this fresh tomato basil pasta salad to enjoy throughout the week!
List of the ingredients
- Short pasta shapes
- Tomatoes
- Basil & oregano
- Garlic
- Extra virgin olive oil
- Salt, pepper, chili flakes (optional)
How to make tomato pasta salad
(Note: this is a quick description; the full recipe is at the bottom of the page)
- Cook, drain, then rinse briefly the pasta under cold water.
- Cut the cherry tomatoes into halves (or dice your favorite ripe tomatoes).
- Add the tomatoes, garlic, olive oil, basil, oregano, salt, pepper, and chili flakes to a bowl. Mix until combined.
- Stir in the drained pasta, taste, and adjust the seasoning as needed. Buon appetito!
Recipe Notes
Tomato pasta salad ingredients
Pasta: Big or regular fusilli shapes are a firm favorite for pasta salad, but any premium-quality short-shaped pasta (penne, orecchiette, shells..) will do.
Tomatoes: I love cherry tomatoes; they are perfect for this recipe, but any juicy and ripe tomatoes work. If you go for large tomatoes, they might release too much water once they are diced; if they do, drain them well before adding the other ingredients. I don’t like it when tomatoes are too watery, as I end up with a pool of liquid at the bottom of the bowl and less flavor.
Extra virgin olive oil: This is a must for Italian pasta recipes—it just tastes so good. There’s no need for balsamic vinegar or lemon juice.
Garlic: Fresh garlic and tomatoes are a marriage made in heaven. Garlic is a key ingredient.
Herbs: Plenty of fresh basil for freshness and some dried oregano for more hearty notes to complement the flavor profile. This is another great combination.
Salt, pepper, and chili flakes: Season to taste before serving. I love adding chili flakes, too.
Storage Tips
Leftover pasta tomato salad can be stored in an airtight container in the fridge for up to 3 days. However, the pasta might dry out, and the garlic flavor will intensify a bit as it sits in the refrigerator.
pasta salad variations
Here are a few delicious variations, along with the fresh tomatoes.
- Veggies: You can stir in chopped arugula, spinach, or sauteed kale, but the recipe also works well with grilled or roasted zucchini, peppers, or eggplant.
- Cheese: Crumbled feta, mozzarella, or shaved parmesan are great additions if you don’t keep it vegan.
- Protein: Add grilled chicken, shrimp, or canned tuna for extra protein.
More quick pasta recipes
And if you love pasta, these quick pasta ideas, vegan pastas, and Italian pasta recipes are perfect for inspiring you! Check out some of our staples:
- Spaghetti with garlic and olive oil
- Easy lemon ricotta pasta with spinach
- Cream cheese pasta
- Marinara sauce & spaghetti
- 1-Pot white bean pasta
If you make this tomato pasta salad, leave a comment, rate it, or tag a photo #theclevermeal on Instagram.
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Tomato Pasta Salad
Ingredients
- 8oz 220 grams short pasta (fusilli, orecchiette, penne…)
- 3 cups (14oz-400 grams) Cherry tomatoes (or your fav tomatoes)*
- ¼ cup (60 ml) extra virgin olive oil, plus more for drizzling if you like
- 2 garlic cloves, grated or minced
- 12 large basil leaves, shredded
- ½ teaspoon dried oregano
- fine salt & pepper, to taste
Instructions
- According to the packet instructions, cook the pasta in a large pot of salted boiling water. Drain as soon as it's done, then rinse under cold water and drain again. You want to bring the temperature down.
- Using a serrated knife, halve the cherry tomatoes and add them to a large serving bowl (see notes below if using another variety of tomatoes).
- Add the extra virgin olive oil, garlic, basil, and oregano to the bowl. Season generously with salt and freshly ground pepper. Toss to combine.
- Add pasta to the other ingredients and mix thoroughly. Taste and season again before serving. You might also want to serve with a drizzle of extra virgin olive oil, a good pinch of chili flakes, and extra basil leaves. Enjoy!
Notes
- Tomatoes: If you use large tomatoes, cut them into halves and dice them with a serrated knife. However, large tomatoes might release too much water once diced; if they do, drain them well before adding the other ingredients. That will prevent too much liquid at the bottom of the bowl.
- Storage tips: This tomato pasta salad will last for 3 days if stored in an airtight container in the refrigerator. If leftovers dry out, stir in a little bit of olive oil to revive the pasta. Nutrition facts: The nutrition values for one serving are based on an online nutrition calculator. They are estimates only and should not be considered a substitute for a professional nutritionist’s advice. Please see my disclosure policies.
Do you sauté garlic ?
And is this eaten cold ?
Hi Anne, the garlic is fresh and raw, you can grate or mince it, it’s delicious.
Cheers x