Fresh tomato basil salad combines juicy tomatoes and fragrant basil with plenty of garlic over angel hair pasta. Perfect for summer, this easy-to-make dish highlights the simplicity of fresh ingredients.
In the hot summer, nothing beats a light and refreshing pasta salad. This recipe is based on fresh tomato pasta, which used to be in the deli case of Il Fornaio in Beverly Hills. I loved it, and when I saw that Ina Garten has a similar recipe, I knew it was very close to the one I was looking for. This dish is delicious and incredibly easy to prepare, making it a go-to recipe for any occasion.
Fresh Tomatoes and Basil
One of the key ingredients in this salad is fresh basil. Basil is a versatile herb that adds a burst of flavor to any dish. The best part? It’s incredibly easy to grow, even if you don’t have a green thumb. Basil thrives in warm weather and needs plenty of sunlight and well-drained soil. Whether you plant it in your garden or a small pot on your windowsill, you’ll be rewarded with an abundant supply of this fragrant herb. Basil likes to flower, so you want to cut the flowers off and add them to whatever you are cooking. Cutting off the flowers encourages the plant to concentrate on making big leaves instead of seeds and flowers.
Tomatoes have a rich and fascinating history. Native to western South America, tomatoes were first cultivated by the Aztecs and Incas as early as 700 AD. They were introduced to Europe in the 16th century and were initially met with suspicion, as many believed them to be poisonous. Tomatoes are, in fact, part of the deadly nightshade family, as are potatoes, eggplant, bell, and chili peppers. The leaves and stems of tomato plants can be toxic when eaten in large quantities. By the 18th century, the fruit had become a staple in European cuisine, celebrated for its versatility and flavor.
These two ingredients come together beautifully in our Fresh Tomato Basil Pasta Salad. The juicy, slightly acidic tomatoes pair perfectly with fresh basil’s sweet, anise-like flavor.
Angels in Your Salad
This salad uses delicate angel hair pasta, which perfectly complements the juicy tomatoes and fresh basil without overpowering their flavors. Tossed with plenty of garlic, the pasta absorbs all the wonderful flavors, creating a harmonious and delicious dish. The lightness of angel hair pasta ensures that the salad remains refreshing, making it an ideal choice for a summer meal.
This salad is a treat for the taste buds and a celebration of summer’s bounty. It can be served either as a side dish or a whole meal with an accompanying salad or garlic bread. Enjoy it cold with a glass of cold Chardonnay. Leftovers will keep in the refrigerator for about three days.
Fresh Tomato Basil Pasta Salad Recipe
Email Me the Recipe
Fresh Tomato Basil Salad
Equipment
If you purchase any of the products through these affiliate links, I get a few pennies that help keep The Good Plate open. I use these products myself and want you to be able to easily find them.
Ingredients
- 4 Roma tomatoes
- ¼ cup *Olive oil
- 2 tablespoons Garlic, minced – about 6 cloves
- 18 large basil leaves, julienned, plus extra for serving
- ½ teaspoon crushed red pepper flakes
- ¼ teaspoon Kosher salt
- ½ teaspoon black pepper, freshly ground
- 1 pound angel hair pasta
- ¼ cup Parmesan, plus extra for serving
Instructions
- 4 Roma tomatoes, 1/4 cup Olive oil, 2 tablespoons Garlic, 18 large basil leaves, 1/2 teaspoon crushed red pepper flakes, 1/4 teaspoon Kosher salt, 1/2 teaspoon black pepperCut the tomatoes into quarters, then slice those quarters into thirds. Alternatively, you can use cherry tomatoes instead. In a large bowl, combine the olive oil, garlic, basil leaves, red pepper flakes, salt, and pepper.
- Cover and set aside at room temperature for about 4 hours.
- 1 pound angel hair pastaBring 2 quarts of water to a boil. Break the pasta up and put it in the bottom of a pot. Pour the boiling water over the pasta. Let the water come to a boil and boil for two minutes. Cover the pot and remove it from the heat. Let the pasta sit in the water for 10 minutes. You can chill the pasta in cold water in the refrigerator or run it until cold water cools it off.
- Drain the pasta well and put it in a large pasta bowl.
- Add the cheese and some extra fresh basil leaves and toss well.
- 1/4 cup ParmesanGrate parmesan cheese and black pepper over the pasta before serving.
- Enjoy!
