Best Warm Tomato Pasta Salad Recipes

Warm Tomato Pasta Salad image

Provided by Martha Stewart

Time 40m

Number Of Ingredients 8

Salt and pepper
1 pound pasta shells
5 cups diced beefsteak tomatoes, (2 pounds)
2 cups diced fresh mozzarella, (3/4 pound)
1 small red onion, halved and thinly sliced
1/4 cup extra-virgin olive oil
1/4 cup chopped fresh flat-leaf parsley
1 garlic clove, minced

Steps:

In a large pot of boiling salted water, cook pasta until al dente, according to package instructions; drain.
In a large bowl, toss warm pasta with tomatoes, mozzarella, onion, olive oil, parsley, and garlic. Season with salt and pepper. Serve.

Pasta Salad With Summer Tomatoes, Basil and Olive Oil image

Provided by Melissa Clark

Time 25m

Yield 8 to 10 servings

Number Of Ingredients 10

2 pounds very ripe tomatoes, coarsely chopped
1/4 cup drained capers or sliced olives
3 garlic cloves, finely grated or mashed to a paste
Kosher salt, as needed
1/4 teaspoon black pepper, plus more as needed
1/2 teaspoon red-pepper flakes
1 large basil sprig, plus 1/2 cup torn fresh basil leaves
3 oil-packed anchovy fillets, minced (optional)
1/2 cup extra-virgin olive oil, plus more for serving
1 pound short pasta, such as campanelle, fusilli or farfalle

Steps:

In a large bowl, toss together the tomatoes, capers, garlic, 1/2 teaspoon salt, black pepper, red-pepper flakes, the whole basil sprig and anchovies if using. Let sit for 5 minutes, then stir in 1/2 cup oil. Taste and add salt and pepper if needed. The tomatoes should be aggressively seasoned. Let tomatoes marinate for at least 1 hour and preferably 2 to 3.
Bring a large pot of heavily salted water to a boil. Add pasta and cook until it is just al dente, usually a minute less than the package instructions. Drain well. Add to bowl with tomatoes while still warm and toss well. Let pasta cool, soaking up the dressing. Let pasta sit at room temperature for at least another hour and up to 6 hours before serving. Or chill for up to 24 hours; bring to room temperature before serving.
Just before serving, gently fold in torn basil leaves. Top with more olive oil and cracked black pepper before serving.