Can Tomato Pasta Salad be made ahead?

Yes you can make Tomato Pasta Salad up to one day ahead and add basil right before serving.

What pasta works best for Tomato Pasta Salad?

Rotini and fusilli work best because the curves hold dressing and small tomato juices well.

Can Tomato Pasta Salad be served warm?

Yes it can be served slightly warm although the texture is freshest after cooling briefly.

How do I keep Tomato Pasta Salad from drying out?

Save a little dressing and fold it in before serving to refresh the pasta and tomatoes.

Tomato Pasta Salad Recipe

Description

This Tomato Pasta Salad is an easy and quick bowl of tender pasta and juicy tomatoes and herbs with simple pantry dressing. It is one of the best healthy ideas for weeknight dinner and meal prep and potluck and brunch and party tables because it tastes fresh after chilling and still feels hearty enough to serve as a main or side.

Ingredients

12 ounces Rotini pasta
2 cups Cherry tomatoes
1 cup Fresh mozzarella pearls
1 medium Cucumber
1/4 cup thinly sliced Red onion
1/2 cup loosely packed leaves Fresh basil
1/3 cup Extra virgin olive oil
3 tablespoons Red wine vinegar
1 teaspoon Dijon mustard
1 teaspoon Honey
1 clove minced Garlic
3/4 teaspoon Kosher salt
1/2 teaspoon Black pepper

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Instructions

The dry rotini turns from firm and pale into tender curled pasta with a soft golden color. The pasta should look loose and separated with some pieces facing different directions instead of sitting in a neat pile.
The cherry tomatoes split open into juicy halves and the cucumber changes into uneven chunks while the onion becomes thin purple ribbons. The ingredients now look fresh and varied with tomato seeds visible and natural sizes that are not perfectly matched.
The olive oil and vinegar and mustard and honey and garlic come together into a glossy dressing with tiny specks of pepper and garlic. The dressing changes from separated liquids into a lightly thickened mixture that clings to the sides of the bowl.
The rotini moves from plain pasta into a colorful coated mixture as the tomato juices and vinaigrette touch the curls. The tomatoes and cucumbers settle between pasta pieces while the dressing leaves a shiny uneven coating instead of covering everything completely.
The salad changes again as creamy white mozzarella pearls and torn basil leaves scatter through the glossy pasta. The colors become brighter and the texture looks more complete with soft cheese nestled between tomato halves and basil resting unevenly on top.
The finished salad moves from the mixing bowl to a white plate as a single portion with glossy pasta and juicy tomatoes visible from every angle. The portion looks homemade with uneven tomato halves and scattered basil and mozzarella pearls tucked casually between pasta curls.

Notes

Pro Tips:

Rinse the cooked pasta briefly so it cools fast and stops softening before the dressing goes in.
Use ripe cherry tomatoes because their juice blends into the dressing and makes the pasta taste fresher.
Fold the mozzarella in after the pasta cools so the pearls stay creamy and do not become rubbery.
Let the salad rest for fifteen minutes before serving so the flavors settle without losing crunch.

Storage: Store Tomato Pasta Salad in an airtight container in the refrigerator for up to 3 days. The pasta will absorb some dressing as it sits and the tomatoes will release more juice which makes the salad taste even brighter. If it looks dry after chilling then stir in a small splash of olive oil and vinegar before serving. Keep extra basil separate when possible because fresh herbs can darken after a long chill.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Lunch
Cuisine: American