Triple Tomato Pasta Salad Recipe: Your Ultimate Zesty Summer Side Dish
Step into summer with a burst of vibrant flavor with this incredible Triple Tomato Pasta Salad! Designed to be a refreshing departure from your usual fare, this recipe masterfully blends three distinct tomato varieties – sweet cherry tomatoes, intensely savory sun-dried tomatoes, and rich, umami-packed tomato paste in the dressing – to create an unparalleled zesty experience. Its robust, savory dressing not only tastes divine but also ensures this salad keeps beautifully, making it the perfect, stress-free companion for all your summer gatherings, be it lively potlucks, serene picnics, or sizzling barbecues. Prepare to delight your taste buds and impress your guests with this effortlessly delicious creation.
Ah, summer. The season of sunshine, outdoor adventures, and an abundance of fresh produce. Officially, summer has unfurled its warm embrace, transforming our world into a canvas of vibrant greens. The garden is meticulously planted, flourishing under the recent generous rains that have coaxed the seedlings into an explosion of growth – and, inevitably, a few determined weeds! Each morning, my ritual begins with a peaceful wander through the garden. It’s my little slice of morning rejuvenation, a moment to reconnect with nature before the day truly begins. I scan the rows with eager anticipation, noting what new life has sprung forth, inhaling the cool, fresh air deep into my lungs, and assessing what tender loving care is required.
I might snap off a tender asparagus sprout (though that delightful season has sadly concluded for now) or nip a few crisp lettuce leaves to munch on as I leisurely meander between the burgeoning rows. My loyal companion, Pippa, trots faithfully by my side, her keen eyes scanning the ground for any early edible treasures that might have appeared just for her. The stars of the show, my precious tomato plants, are nestled securely in the greenhouse. I diligently water them, ensuring they receive ample hydration, and carefully pinch out any stray shoots to keep their growth focused and trim, dreaming of the juicy fruits they will soon bear – fruits that will undoubtedly find their way into countless delicious dishes, including, of course, this very Triple Tomato Pasta Salad.
Summer Time is Pasta Salad Time
This period of the year fills me with an unparalleled sense of joy and anticipation, brimming with the promise of delightful culinary experiences to come. We are blessed with two glorious months of summer stretching out before us, and this year, I am eagerly looking forward to rekindling our tradition of outdoor entertaining in our beautiful yard. My mind is already conjuring images of relaxed picnics, sizzling barbecues, and long, leisurely lunches savored on the deck or gathered cozily around the firepit. And without a doubt, this exquisite Triple Tomato Pasta Salad is destined to be a star in our summer menu rotation.
The concept for this recipe had been simmering in my imagination for months, a delicious idea waiting to be brought to life. When I finally set about creating it, the resulting flavor surpassed even my wildest expectations. It’s not just a salad; it’s a celebration of summer, bursting with a vibrant zip and an irresistible pizzazz that makes it a truly outstanding addition to any warm-weather meal. Pasta salads, for me, are the quintessential taste of summer. They are the epitome of convenience and flavor, perfect for packing into a cooler for an adventurous picnic or serving as a hearty, satisfying side dish at an exuberant outdoor barbecue feast shared with cherished friends and family. What truly elevates this particular version, however, is its spectacular “ruby red tomato glory.”
The magic happens through the harmonious combination of three distinct tomato elements. First, there’s the bright, juicy sweetness of fresh cherry tomatoes – we were fortunate enough to find some wonderfully sweet punnets at the local farmers market last week, adding a delightful pop of freshness. Next, the intense, concentrated zing of oil-packed sun-dried tomatoes infuses the salad with a deep, savory complexity. Finally, the rich, umami depth of tomato paste is cleverly incorporated into the dressing, tying all the flavors together. This trio creates what I affectionately call a “triple threat tomato tornado” of a pasta salad – a vibrant, flavorful masterpiece that will leave everyone craving more.
Triple Tomato Pasta Salad: A Flavor Explosion
Beyond its incredible flavor, one of the most appealing aspects of this Triple Tomato Pasta Salad is its surprising ease of preparation. You don’t need to be a gourmet chef to whip up this crowd-pleaser. The ingredients are simple, accessible, and combine to create a dish that tastes far more complex than the effort required. To start, you’ll need some perfectly cooked rotini or another spiral pasta. I highly recommend spiral shapes because their nooks and crannies are ideal for capturing and clinging onto every last drop of that delectable, zesty dressing, ensuring maximum flavor in every bite. Whether you prefer regular wheat-based pasta or a gluten-free alternative, the choice is yours – both work beautifully in this recipe.
The fresh components of the salad include succulent cherry tomatoes, a finely diced sweet onion for a gentle bite, and an ample amount of sun-dried tomatoes packed in oil with herbs, which provide that irresistible concentrated tomato flavor. Sliced or chopped black olives add a briny counterpoint, and crumbled feta cheese contributes a creamy, tangy richness that perfectly complements the other ingredients. The final touch, and truly the heart of this salad, is the quick and easy homemade tomato vinaigrette. It’s a cinch to prepare, yet it infuses the entire dish with a bright, savory, and incredibly fresh taste that truly sets it apart.
Once all your fresh ingredients are prepped and your pasta is cooled, simply pour over the rich, vibrant red dressing. Then, with a gentle hand, toss it all together, ensuring every piece of pasta, every tomato half, every olive, and every crumb of feta is beautifully coated in that luscious, savory vinaigrette.
Voilà! In mere minutes, you’ve created a magnificent, generously sized bowl of Triple Tomato Pasta Salad. This salad isn’t just delicious; it’s incredibly practical for any summer occasion. One of its standout features is the absence of mayonnaise, eliminating any concerns about spoilage when it’s left out at picnics and barbecues on a warm day. Furthermore, it boasts exceptional keeping qualities, staying wonderfully fresh and flavorful in the refrigerator for several days. This makes it an ideal make-ahead dish, allowing you to prepare it hours or even a day in advance for your next social gathering, or simply to have on hand for quick, effortless family meals throughout the week. The flavors deepen and meld beautifully as it chills, often tasting even better the next day!
For more fantastic ideas to complete your summer spread, take a look at these other easy and delicious pasta salads that are sure to be hits:
- Classic Macaroni Salad, Two Ways
- Springtime Chive & Egg Pasta Salad
- Chicken Pasta Salad
Or if you’re a true tomato aficionado, you might also enjoy these other terrific tomato-centric salads:
- ‘Tomatensalat’ Classic German Tomato Salad
- Heirloom Tomato Caprese Salad
- Lobster Salad with Charred Corn & Tomatoes
Summer livin’ truly is easy when you’ve got a few tasty, dependable tricks up your sleeve! Enjoy the season with delicious, fuss-free dishes like this incredible pasta salad.
Guten Appetit!
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Triple Tomato Pasta Salad
Margaret Bose Johnson
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Ingredients
For the Salad:
- 340 grams (12oz) rotini pasta, or other corkscrew pasta, gluten free if necessary (6 cups cooked pasta)
- 1 pint (2 cups/300gms) cherry tomatoes
- ½ cup (70gms) diced sweet onion
- ½ cup (85gms) drained sun-dried tomatoes packed in oil with herbs
- ½ cup (50gms) pitted black olives, sliced or chopped
- ½ cup chopped fresh parsley (a good handful)
- 1 cup (130gms) crumbled feta cheese
For the Tomato Dressing:
- 2 tablespoons (30ml) red wine vinegar
- 6 tablespoons (90ml) mild olive oil
- 2 tablespoons tomato paste
- 1 teaspoon sweet paprika
- 1 teaspoon honey or 2 teaspoons sugar
- ½ teaspoon pepper
- ¼ teaspoon fine sea salt
Instructions
- Cook the pasta in unsalted water according to package directions until al dente. Drain thoroughly, then rinse with cold water to halt the cooking process and prevent the pasta from sticking together. Drain again very well.
- Place the cooled, cooked pasta in a large mixing bowl. Halve the cherry tomatoes and add them to the pasta.
- Finely dice the sweet onion, coarsely chop the sun-dried tomatoes, chop the fresh parsley, and slice or chop the pitted black olives. Add all these prepared ingredients to the pasta in the bowl.
- In a separate bowl or a jar with a tight-fitting lid, whisk together (or shake) all the ingredients for the tomato dressing until well combined and emulsified. Pour this flavorful dressing evenly over the pasta and vegetables. Toss gently but thoroughly to ensure everything is coated with the delicious dressing.
- If using, add the crumbled feta cheese and toss once more very gently to incorporate it throughout the salad without breaking up the feta too much. For the best flavor, allow the salad to rest and chill for at least 20 minutes (or ideally longer) in the refrigerator before serving, allowing the flavors to meld beautifully.
- This recipe yields approximately 10 cups of pasta salad, comfortably serving 8 to 10 people. Any leftover salad stores exceptionally well in an airtight container in the refrigerator for 4 to 5 days, making it perfect for meal prep.
Notes
Alternatively, consider purchasing tomato paste in a tube (often found in import stores, larger supermarkets, or specialty deli shops). Tubes of tomato paste stay fresh for months in the refrigerator once opened, allowing you to use small amounts as needed without any waste.
Making it Dairy-Free (or Lower Sodium): To adapt this salad for a dairy-free diet or to reduce the sodium content, simply omit the feta cheese. You can substitute it with 2 or 3 chopped hard-boiled eggs for added protein and texture, or a plant-based feta alternative if desired.
A Note on Gluten-Free Pasta: When chilled, some varieties of gluten-free pasta can become quite firm and lose their tender texture. If you’re using gluten-free pasta, you have a couple of options to ensure the best eating experience: either serve the salad at room temperature, or gently warm it slightly in the microwave before serving to help the noodles soften up again. This firmness issue is generally not a concern with regular wheat flour pasta.
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