Warm Tomato Pasta Salad Food

WARM TOMATO PASTA SALAD

Warm Tomato Pasta Salad image

This Warm Tomato Pasta Salad is a caprese-inspired dish is perfect for feeding a crowd.

Provided by Martha Stewart

Time 40m

Number Of Ingredients 8

Ingredients

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

Pasta Salad With Summer Tomatoes, Basil and Olive Oil image

This summery dish walks the line between tangy, juicy tomato salad and hearty pasta salad. To make it, ripe tomatoes are marinated with capers, garlic, basil and lots of good olive oil until they almost fall apart, creating a wonderfully soupy dressing for the pasta. Then the pasta is added while still hot to mix; as it cools, it absorbs all the bright flavors. If you can, choose heirloom tomatoes in an array of hues, and serve this in a glass bowl to show it off. Cubes of fresh mozzarella, or bocconcini, make for creamy addition. Add them just before serving, so the heat of the pasta doesn't melt the cheese.

Provided by Melissa Clark

Categories pastas, salads and dressings, side dish

Time 25m

Yield 8 to 10 servings

Number Of Ingredients 10

Ingredients

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.

WARM BEAN AND TOMATO SALAD WITH BASIL

Warm Bean and Tomato Salad with Basil image

Make and share this Warm Bean and Tomato Salad with Basil recipe from Food.com.

Provided by Julesong

Categories Beans

Time 11m

Yield 2 serving(s)

Number Of Ingredients 11

Ingredients

1/2 lb green beans, ends removed
3 tablespoons olive oil
2 large dried shallots, chopped
1 tablespoon balsamic vinegar or 1 tablespoon red wine vinegar
1 cup chickpeas, drained 19oz
2 tomatoes, seeded, chopped
2 tablespoons fresh basil or 1 teaspoon dried basil, chopped
1 tablespoon lemon juice, fresh
salt
black pepper, Freshly Ground
1 cup kalamata olive

Steps:

Remove the ends from the beans and cut into 1 1/2 inch lengths.
Cook in boiling water until just tender, about 5 - 7 minutes.
Drain well.
Meanwhile heat one tablespoon of oil in a large frypan over medium heat; cook the shallots until softened, about 2 minutes.
Add balsamic vinegar and cook until liquid is reduced.
Drain chickpeas and stir in chickpeas and green beans; cook until heated through, about 2 minutes.
In a serving bowl, combine the bean mixture with tomatoes, olives and basil.
Whisk together the remaining oil with lemon juice and pour over salad; season with salt and pepper to taste.
Serve warm or at room temperature.

Nutrition Facts : Calories 465.7, Fat 29.3, SaturatedFat 4, Sodium 868.1, Carbohydrate 46, Fiber 12, Sugar 8.3, Protein 9.8

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