Pasta salad is a versatile dish that can be enjoyed as a light meal or as a side dish. It is a perfect summertime dish, as it can be served cold and is a great way to use up fresh vegetables from the garden. This pasta salad recipe features cherry tomatoes and green olivada, which add a burst of flavor and color to the dish. The salad is also tossed in a simple vinaigrette dressing, which helps to enhance the flavors of the ingredients.
Check out the recipes below so you can choose the best recipe for yourself!
CHERRY 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 10 minutes.
Provided by Katia
Categories pasta pasta salad
Time 10m
Number Of Ingredients 6
Steps:
- Cook pasta in boiling salted water until al dente.
- Meanwhile, cut the cherry tomatoes into quarters and add to a large serving bowl.
- Add extra virgin olive oil, garlic, and basil to the bowl. Season with plenty of salt and freshly ground pepper, and toss well.
- Drain your pasta, then rinse under cold water and drain again. You want to bring the temperature down and dress your pasta when cold.
- Add pasta to the other ingredients and mix thoroughly, taste and season again before serving. Also, you might want to serve with a drizzle of extra virgin olive oil, freshly ground pepper, and basil leaves. Enjoy!
Nutrition Facts : Calories 470 kcal, Carbohydrate 59 g, Protein 11 g, Fat 21 g, SaturatedFat 3 g, Sodium 16 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving
PASTA SALAD WITH CHERRY TOMATOES AND GREEN OLIVADA
Provided by Rick Rodgers
Categories Salad Olive Pasta Tomato Side Picnic High Fiber Backyard BBQ Dinner Lunch Summer Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 13
Steps:
- With machine running, add garlic clove to processor through feed tube and process until finely chopped; turn off machine. Add 1 cup chopped olives, capers, red wine vinegar, anchovy paste, mustard, and crushed red pepper. Using 6 on/off turns, process to chop coarsely. With machine running, gradually add 1/2 cup olive oil, forming coarse puree. Transfer to bowl; stir in remaining 1 cup olives. Season olivada to taste with salt and pepper. DO AHEAD: Olivada can be made 3 days ahead. Cover and refrigerate.
- Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain well. Transfer drained pasta to large bowl. Drizzle remaining 1 tablespoon oil over pasta; toss to coat. Cool, stirring occasionally.
- Add olivada, halved tomatoes, mozzarella, and oregano to pasta; toss to coat. Season to taste with salt and pepper.
TOMATO AND FRESH MOZZARELLA PASTA SALAD
Turn a classic caprese salad into a filling meal with fusilli and a white wine vinaigrette.
Provided by Food Network Kitchen
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Bring a large pot of salted water to a boil.
- Whisk together the olive oil, vinegar, shallot, 1/2 teaspoon salt and a few grinds of pepper in a large bowl.
- Add the pasta to the boiling water and cook according to the package directions. Drain and rinse under cold water to cool; add to the bowl with the dressing.
- Add the tomatoes, mozzarella and basil to the bowl and toss to combine. Season with salt and pepper. The pasta salad is best if served right away.
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PASTA SALAD WITH TOMATOES, CUCUMBERS AND GRILLED GREEN ONION-CRUSHED OLIVE VINAIGRETTE
Provided by Geoffrey Zakarian
Categories side-dish
Time 35m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat a grill to high.
- Toss the scallions in 2 tablespoons of the olive oil and season with salt and pepper. Grill the scallions until the bulbs are tender and the greens are well charred, 6 to 8 minutes, turning every couple of minutes. Set aside to cool. When the scallions are cooled, chop them finely.
- Bring a large pot of salted water to a boil for the pasta. Add the pasta and cook until al dente, about 2 minutes less than the package instructions.
- In a medium bowl, whisk together the vinegar and mustard. Season with salt and pepper. Whisk in the remaining 1/3 cup olive oil. Add the scallions and toss to coat.
- When the pasta is finished cooking, drain and add to the vinaigrette. Add the olives, tomatoes, red onion, provolone, dill, parsley and arugula. Toss to combine.
PASTA SALAD W/FETA AND CHERRY TOMATOES
Easy peasy :-) Nice salad for summer; also good to serve as a side to chicken, sausages, burgers etc. This salad is even better the next day; so can be made in advance
Provided by Deantini
Categories < 30 Mins
Time 30m
Yield 5 serving(s)
Number Of Ingredients 13
Steps:
- Cook pasta al dente and drain.
- Blend olive oil, garlic, balsamic vinegar, jam, salt and pepper until smooth; set aside.
- In large bowl mix green onions, carrot, tomatoes, cucumber; stir well.
- Add pasta and stir.
- Add feta and parsley and stir.
- Add dressing, mix and serve.
Nutrition Facts : Calories 252.3, Fat 9.2, SaturatedFat 1.3, Sodium 249.3, Carbohydrate 40.5, Fiber 7, Sugar 5.1, Protein 4.3
CHERRY TOMATO PASTA SALAD
Make this big, bright, cheery-looking Cherry Tomato Pasta Salad for a picnic, a potluck or anything in between! With red onions, red peppers, baby carrots and cherry tomatoes, this Cherry Tomato Pasta Salad bring big flavor and flair to the table.
Provided by My Food and Family
Categories Recipes
Time 1h20m
Yield Makes 24 servings, 1/2 cup each.
Number Of Ingredients 7
Steps:
- Cook pasta. Drain, rinse and cool. Place in large bowl.
- Add onions, peppers, carrots and tomatoes. Stir in Parmesan cheese.
- Pour dressing over pasta mixture; toss to coat. Cover and refrigerate at least 1 hour.
Nutrition Facts : Calories 150, Fat 3 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 2.5 mg, Sodium 150 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 5 g
PASTA SALAD WITH TOMATOES, MOZZARELLA, AND CHICKPEAS
An Italian remix on pasta salad that's sure to be the star of the party. Short, curly gemelli or fusilli noodles are perfect in this summery dish, as they leave room for other ingredients in every forkful, and the grooves hold the herbs and the zingy lemon vinaigrette in this Pasta Salad with Tomatoes, Mozzarella, and Chickpeas.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 45m
Yield Serves 6 to 8
Number Of Ingredients 14
Steps:
- Using the side of a chef's knife, mash garlic with 1 teaspoon salt into a paste. Transfer to a small bowl; whisk in lemon juice, vinegar, oregano, and oil. Stir in 1/4 teaspoon each salt and pepper. In a fine-mesh sieve, toss tomatoes with 1 teaspoon salt; let stand 15 minutes to drain.
- Cook pasta in generously salted water according to package directions until cooked all the way through. Drain (but don't rinse, which would waterlog the noodles), then spread on a rimmed baking sheet and toss with half of vinaigrette. Let cool completely, about 20 minutes.
- Meanwhile, in a large bowl, toss fennel, capers and brine, chickpeas, mozzarella, and salted tomatoes with remaining vinaigrette. Add pasta; toss to combine. Season with salt and pepper. Refrigerate up to a day ahead; let stand at room temperature at least 30 minutes before serving. (Cold pasta salad is too firm and less flavorful.) Toss with Parmigiano-Reggiano and parsley; serve.
GREEN GODDESS PASTA SALAD WITH CHERRY TOMATOES
Categories Salad Fish Pasta Tomato Side Quick & Easy Buffet Summer Dill Parsley Gourmet Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 2
Number Of Ingredients 9
Steps:
- Mince and mash the anchovies, the garlic, and a pinch of salt to a fine paste and in a large bowl whisk together the paste, the mayonnaise, the yogurt, the scallions, the parsley, and the dill. In a saucepan of boiling salted water boil the pasta until it is tender and drain it in a colander. Rinse the pasta under cold water and drain it well. Add the pasta to the dressing, tossing it to coat is well, and stir in the tomatoes gently.
A SIMPLE CHERRY TOMATO AND MOZZARELLA SALAD
I love this recipe in the summer when our garden is overflowing with cherry tomatoes. It is very fast and easy.
Provided by kestrel
Categories Vegetable
Time 15m
Yield 5 cups, 4 serving(s)
Number Of Ingredients 7
Steps:
- Mix all ingredients together in a bowl.
- This will keep in the refrigerator for about two days.
Nutrition Facts : Calories 188.1, Fat 12.7, SaturatedFat 7.4, Cholesterol 44.2, Sodium 356.7, Carbohydrate 5.6, Fiber 1.3, Sugar 3.5, Protein 13.4
Tips:
- Choose the right pasta. Short pasta shapes like penne, rotini, or fusilli are ideal for pasta salad because they hold the dressing well.
- Cook the pasta al dente. This means cooking it until it is still slightly firm to the bite. Overcooked pasta will become mushy when tossed with the dressing.
- Use high-quality ingredients. Fresh, ripe tomatoes and green olives will make a big difference in the flavor of your pasta salad.
- Don't be afraid to experiment. You can add other ingredients to your pasta salad, such as grilled chicken, roasted vegetables, or fresh herbs.
Conclusion:
Pasta salad with cherry tomatoes and green olives is a delicious, versatile dish that can be enjoyed for lunch, dinner, or a picnic. It is also a great way to use up leftover pasta. With a few simple tips, you can make a pasta salad that is both flavorful and satisfying.
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