Best Cherry Tomato Pasta Salad Recipes

CHERRY TOMATO PASTA SALAD

Cherry Tomato Pasta Salad image

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

Ingredients

8 cups penne pasta, uncooked
1 medium red onion, chopped
1 medium red pepper, chopped
1 cup sliced baby carrots
1 cup halved cherry tomatoes
1/2 cup KRAFT Grated Parmesan Cheese
1 cup prepared KRAFT Zesty Italian Dressing

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 CHICKEN, CUCUMBER, CHERRY TOMATO

Pasta Salad With Chicken, Cucumber, Cherry Tomato image

Family Favorite!

Provided by Denise Miles @milesde2000

Categories Chicken

Number Of Ingredients 9

Ingredients

1 pound(s) spiral noodles, cooked aldente'
2 medium cucumber
1 small red onion, small dice
2 cup(s) cherry tomatoes,cut in half
1/2 cup(s) feta crumbles
2 cup(s) chicken breasts, boneless and skinless,cut into bite-sided pieces
6 clove(s) garlic,minsed in small pieces
2/3 cup(s) olive oil, extra virgin
1 pinch(es) red pepper flakes

Steps:

Bring a large pot of salted water to a boil. Add the pasta until al dente',drain and rinse under cold water. Transfer to a large bowl resealable bowl.
Add the chicken, cucumber, cherry tomatoes and feta to the bowl with the pasta. If some don't care for feta-like my son, it can be added to each individual serving.
Make the dressing: Cook the garlic and red pepper flakes in a small saucepan with the olive oil over medium heat, stirring, 3 minutes; let cool. Season with salt and pepper. Pour over the pasta salad and toss to coat. Season with salt and pepper. Chill 1 Hour. Refridgerate any leftovers. Enjoy!

BROCCOLI, CHERRY TOMATO, & PASTA SALAD

Broccoli, Cherry Tomato, & Pasta Salad image

I found this recipe in Cooking Light magazine years ago and, even though it takes a bit of time to prepare, it's still a favorite! I usually don't use the dill (although I do like it when I happen to have it on hand), and I use 1/4 cup of sliced green onions instead of the shallots.

Provided by VictoriaL

Categories Vegetable

Time 1h

Yield 4 serving(s)

Number Of Ingredients 23

Ingredients

1/2 cup fresh flat leaf parsley
1/3 cup fresh basil leaf
1 tablespoon chopped fresh dill
1 teaspoon grated fresh lemon rind
12 mint leaves
1 clove garlic, peeled
2 cloves garlic, peeled
1/3 cup 2% low fat cottage cheese
1/4 cup low-fat buttermilk
1 tablespoon fresh lemon juice
1 tablespoon red wine vinegar
1 tablespoon balsamic vinegar
1 tablespoon extra virgin olive oil
1 dash black pepper
1/2 cup crumbled feta cheese (2 ounces)
7 cups small broccoli florets
2 1/2 cups sliced mushrooms
2 cups cherry tomatoes, halved
4 ounces uncooked medium pasta shells or 4 ounces rotini pasta, cooked and drained
1/2 cup minced shallot
2 tablespoons capers
1/4 teaspoon black pepper
1 (14 ounce) can artichoke hearts, rinsed,drained,and halved

Steps:

To prepare herb mixture, combine first 6 ingredients on a cutting board; finely chop, and reserve 3 tablespoons.
Set remaining herb mixture aside.
To prepare the dressing, place the reserved 3 tablespoons herb mixture in a food processor.
Drop 2 garlic cloves through the food chute with food processor on; process until minced.
Add cottage cheese and next 6 ingredients (cottage cheese through dash of pepper) to food processor; process until smooth.
Stir in feta.
To prepare salad, steam broccoli, covered, 5 minutes or until crisp-tender.
Cool.
Combine remaining herb mixture, broccoli, mushrooms, and remaining ingredients in a large bowl.
Pour dressing over salad; toss well.
Yield: 4 (2 1/2) cup servings CALORIES 327 (24% from fat); FAT 8.
8g (satfat 3g, monofat 3. 4g, polyfat 0. 9g); PROTEIN 18.
4g; CARBOHYDRATE 50g; FIBER 7g; CHOLESTEROL 14mg; IRON 4.
3mg; SODIUM 768mg; CALCIUM 248mg; Cooking Light, JUNE 1999.

Nutrition Facts : Calories 347.7, Fat 9.7, SaturatedFat 3.9, Cholesterol 19.2, Sodium 524.4, Carbohydrate 52.7, Fiber 11.6, Sugar 7.6, Protein 18.9

ROASTED CHERRY TOMATO AND ARUGULA PASTA SALAD

ROASTED CHERRY TOMATO AND ARUGULA PASTA SALAD image

Categories Salad Pasta Tomato Vegetable Side

Yield 4 servings

Number Of Ingredients 8

Ingredients

2 cups chifferini or pipe pasta
1 lb. ripe baby Italian plum tomatoes, halved lengthwise
5 T olive oil
2 cloves garlic, sliced
2 T balsamic vinegar
2 pieces sun-dried tomato, drained and chopped
pinch of sugar, to taste
1 handful arugula

Steps:

1. Preheat oven to 375. Meanwhile, cook pasta according to instructions. 2. Arrange halved tomatoes cut side up in a roasting pan. Drizzle with olive oil and sprinkle with garlic, salt & pepper. Roast for 20 min., turning once. 3. Put remaining oil in a large bowl with vinegar, sun-dried tomatoes, sugar, and salt & pepper. Drain the pasta and add it to the bowl. Stir well to mix. 4. Add roasted tomatoes and mix gently. Before serving, add chopped arugula and toss lightly.