This garden tomato pasta salad is one of the reasons I dream about summertime and all the ripe, heirloom tomatoes.

This is a great recipe for using up a bunch of perfectly ripe fresh tomatoes without the need to cook them.

Nothing beats the burst of tomato juice you get in each bite of the divine fresh tomato and sundried tomato pasta. Hearty enough to be its own meal!

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Recipe Printable

Garden Tomato Pasta Salad

Healthy Elizabeth

5 from 1 vote

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Prep Time 15

Cook Time 10

Total Time 25

Servings 6 or more

Ingredients

½ lb fusilli pasta or Orzo or another short-cut pasta
1 lb Fresh tomatoes, I prefer a smaller size heirloom tomato or use cherry tomatoes
¾ cup kalamata olives
1 lb pearl mozzarella you can use a ball of mozzerella and dice it large
¾ cup fresh basil leaves, julienned or sliced thinly
8 Julienned sundried tomatoes in oil, drained and chopped

For the pasta dressing

10 Julienned sundried tomatoes in oil, drained
2 tbsp red wine vinegar
⅓ cup olive oil or avocado oil
2-3 cloves fresh garlic, peeled and smashed
2 tsp capers, drained and rinsed
salt and pepper to taste

For topping

½ cup frehshly grated parmesan cheese

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Instructions

Cook the pasta according to package directions, with lots of salt and a drizzle of oil in the water to prevent sticking.
After cooking the pasta, drain it and rinse it with cold water. Drain well, then set aside.
Place the cooked pasta in a large bowl and add the fresh tomatoes, mozzarella pearls, olives, basil, and sun-dried tomatoes.
In a food processor or blender, add the sun-dried tomatoes, vinegar, olive oil, garlic, and capers. Pulse until almost smooth, but still contains a little texture.
Salt and pepper to taste.
Pour over the pasta salad and toss everything together.
Sprinkle the top with parmesan cheese and serve chilled. Lasts well in the fridge for 3 days.

Garden Tomato Pasta Salad.