This post may contain affiliate links. Please read our disclosure policy.
The bold flavors of ripe, juicy tomatoes marinated in balsamic vinegar with plenty of seasonings make this delightful Tomato Pasta Salad an easy winner.
Tomato Pasta Salad
I adore pasta salad. It’s super simple to make and a great way to use up any vegetables you have on hand. What I’ve learned is that the right dressing makes ALL the difference.
Marinating the tomatoes is about as easy as it gets. And they hit way above their weight class in the flavor department. This has to be one of the easiest, most delicious versions of pasta salad.
But, whatever you do, take the time to add the finishing touches when making a pasta salad. It’s about more than looks! I love the way that fresh Italian parsley adds an earthy note to the dish.
And, if you’re feeling fancy, you can’t go wrong topping a pasta salad with freshly shredded parmesan for a touch of that cheesy, nutty goodness.
I love to have this pasta salad alongside grilled chicken. It keeps the meal light, while providing a more filling protein. And the flavors balance each other well when savory chicken meets tangy balsamic vinegar and tomatoes.
Tomato Pasta Salad Recipe
- bite-size pasta (cavatappi, penne, rotini, etc.)
- marinated tomatoes and remaining liquid
- kosher salt
- black pepper
- Italian parsley
Follow this recipe to marinate the tomatoes before starting this pasta salad. They will need to sit in the marinade for at least two hours.
When the tomatoes are ready, start boiling water in a medium pot over high heat. Add a generous tablespoon of salt to the water. Then, cook the pasta according to the package directions, until al dente. Drain, but do not rinse.
Combine the pasta, tomatoes, and marinade in a large bowl. Toss well to coat. Taste the pasta and add salt and pepper to taste. Sprinkle with parsley and serve cold.
You can make this dish ahead of time and keep it in the refrigerator until ready to eat. Just stir again before serving.
Tomato Salad Recipe
For those of you who are like me and adore pasta salad, give this zucchini pasta salad a try next. And, this tangy vegetable pasta salad is a refreshing side dish, any time of the year.
If you want another tomato salad recipe, I definitely stand by this tomato pasta salad with spinach. The garlicky vinaigrette brings a zesty kick that you won’t regret.
Looking for a classic creamy option? This tuna pasta salad is incredible with pickled jalapenos. And this creamy macaroni salad is always a hit at a potluck or big dinner.
Tomato Pasta Salad
Ingredients
Marinated Tomatoes
- 16 ounces fresh ripe tomatoes cut into 1-inch or smaller pieces
- 3 cloves garlic finely minced
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 1 tablespoon sugar
- ¼ cup extra virgin olive oil
- 2 tablespoons balsamic vinegar
Tomato Pasta Salad
- 8 ounces bite-size pasta cavatappi, penne, and rotini work well
- marinated tomatoes and all marinade liquid
- ½ teaspoon kosher salt adjust to taste
- ½ teaspoon freshly ground pepper adjust to taste
- 1 tablespoon chopped fresh Italian parsley
Instructions
Marinate the Tomatoes
- Combine the tomatoes, garlic, salt, pepper, sugar, olive oil, and balsamic in a medium-sized bowl. Stir to mix well and allow the tomatoes to marinate at room temperature for at least 1 hour, and up to 6 hours before making the pasta salad.
Make the Pasta Salad
- When the tomatoes are ready, set a medium pot with plenty of water over high heat. Add a tablespoon of salt to the water, then cook the pasta according to the package directions. Drain the pasta.
- Combine the pasta, tomatoes, and marinade liquid in a large bowl. Toss well to coat. Taste the pasta, then add salt and pepper to taste.
- Sprinkle with parsley and serve immediately, or cover and refrigerate until ready to eat. Stir again before serving.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I’m going to add shredded rotisserie chicken for a potluck/happy hour. Can I make this a day ahead of time?
Hi, Ronnie! As long as you refrigerate the pasta salad, you should be able to make this recipe the day before. I hope everyone at the party loves the dish. Happy cooking!