Tomato Pasta Salad

This juicy tomato pasta with basil is summer on a plate! Ripe cherry tomatoes, fresh garlic, basil, and extra virgin olive oil make a delish, healthy meal ready in less than 15 minutes.

Prep Time5

Cook Time10

Total Time15

Course: pasta, pasta salad

Cuisine: Italian, vegan, vegetarian

Keyword: Tomato pasta salad

Servings:

Calories: 470kcal

Author: Katia

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.

Nutrition