Tomato Pasta Salad Recipe
Tomato Pasta Salad Recipe with bell peppers, feta cheese, fresh basil and garlic. It is a 20 minute crowd pleaser.
Servings: 8 servings
Calories: 315kcal
Ingredients
- 2 lbs ripe tomatoes chopped
- 3 large red bell peppers seeded and chopped
- 1/2 cup basil, parsley or dill finely chopped
- 1 cup feta cheese crumbled
- 1 large garlic clove grated
- 2 tbsp olive oil extra virgin
- Pinch of salt
- Ground black pepper to taste
- 2 cups (8 oz) any short pasta uncooked
Instructions
- In a large salad bowl, add ingredients as you are preparing them in the above listed order: tomatoes, bell peppers, basil, feta cheese, garlic, olive oil and pepper.
- Cook pasta as per package instructions undercooking by 2-3 minutes or until pasta is al dente, cooked but firm. Drain.
- Add cooked pasta directly from the pot to salad bowl. This will allow hot pasta to melt feta cheese a bit and help flavours marry each other. A bit of pasta water transferring with pasta is fine.
- Add a pinch of salt and gently stir pasta salad just enough to combine. Serve warm or cold.
Notes
- Store: Refrigerate covered for up to 2 days. Do not freeze.
- Cook pasta al dente: Reduce your usual pasta cook time by 2-3 minutes. Nobody likes mushy pasta salad.
- Make ahead: You can make this salad for up to 24 hours in advance. Since the recipe calls only for 2 tbsp of olive oil, you can always "rehydrate" pasta salad with more olive oil the next day.
Nutrition
Serving: 1cup | Calories: 315kcal | Carbohydrates: 46g | Protein: 11g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 17mg | Sodium: 222mg | Fiber: 7g | Sugar: 7g