Wednesday, September 28, 2011

Tomato-Basil Pasta Salad

This was what I paired the Bruschetta chicken with. I am always looking for a great pasta salad recipe and this one seemed to come out very family let me know this :) It is a very fresh looking salad so it would look be a great dish to take to a cookout in the spring or summer. Good anytime of the year though. The colder it is, the better it tastes!

Tomato-Basil Pasta Salad


3 large ripe tomatoes (about 1 1/2 lb) coarsely chopped (3 1/2 cups)
1/3 cup chopped red onion
1/4 cup extra-virgin olive oil
2 Tbsp red wine vinegar
1 tsp minced garlic
1/2 tsp each salt and pepper
1/4 tsp dried oregano
12 oz fusilli pasta (or your favorite short pasta)
1 cup fresh basil leaves, cut into thin strips


Put tomatoes, onion, olive oil, vinegar, garlic, salt, pepper and oregano in a large bowl; toss. Let stand at room temperature at least 30 minutes or until tomatoes release their juices, tossing occasionally.

Cook pasta as package directs. Drain and add to bowl with tomatoes; lightly toss. Let come to room temperature. Add basil; toss. Serve or refrigerate up to 1 day.

Cooking tip! No fresh basil, dried gives it a great taste as well! This is what I had on hand.
*Tip-Using ripe tomatoes will make this easy-to-assemble salad a real success.

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