The bold flavors of ripe, juicy tomatoes marinated in balsamic vinegar with plenty of seasonings make this Tomato Pasta Salad an easy winner. And, the actual prep involved? Just ten minutes of effort. Hands-down one of the easiest pasta salads I’ve ever made.
I adore pasta salad. It’s super simple to make and a great way to use up any vegetables you have on hand. And, what I’ve learned over the years is that the right dressing makes ALL the difference. These Marinated Tomatoes are a super shortcut to a fabulous pasta salad that hits way above its weight class in the flavor department.
Tomato Pasta Salad
I’ve been marinating tomatoes this way for over 15 years now and they’ve become a summer staple in my kitchen. And once I stumbled upon using the leftover marinade as a salad dressing, it was a natural next step that led me from the tomatoes to this pasta salad.
And I’m so glad it did. I top everything off with freshly shredded parmesan for a touch of that cheesy, nutty goodness. I love the way that a generous handful of parsley brightens the whole salad with herb-y freshness too.
Once you’ve made this salad, you’ll likely agree that this salad deserves it’s place in the dinner rotation.
Ingredients and Substitutions
Tomatoes – I’ve used just about every kind of tomato over the years and they will all work well. Use whichever tomatoes are at their best and in season.
Sugar – You’ll want to add just a tiny bit of sugar, to bring out that sweet, tangy flavor.
Oil & Vinegar – I love the classic pairing of olive oil and balsamic vinegar. Together they create the marinade base that works beautifully with the natural acidity of the tomatoes.
Pasta – You’ll want to use bite-sized pasta that can absorb all of that lovely marinade. I’ve made this with cavatappi, penne, elbow, and rotini.
Garlic – Fresh garlic is the move here. It adds a little bite and a lot of savory depth. In a pinch, I’ll sub with frozen, but I avoid jarred garlic as there tends to be an off taste that comes through in the simplest of recipes like this one.
Seasonings – I always use kosher salt and freshly ground black pepper in my cooking.
The Fresh Finish – Scatter some fresh Italian parsley over the top just before serving and you’ll fall in love with it the way I do.
Notes on Equipment
- Cutting board
- Chef’s knife. Food prep is so much easier when you have a quality knife. It was over 10 years ago when I first tried this knife, while visiting a professional test kitchen. I still love the knife and the price point simply can’t be beat for quality.
- Mixing bowl or airtight container with lid
- Measuring spoons
- Garlic Press This is hands down the best press I have ever used. The press comes in two different sizes, and the larger one actually cuts it into tiny pieces. And, the BEST part? It’s just two pieces of stainless steel that click together and come apart for the easiest cleaning you can imagine.
- Medium pot
- Colander
How to Make Tomato Pasta Salad
Washing the Tomatoes: To start, you’ll want to wash the tomatoes. Pat them dry with a paper towel or cloth.
Cutting the Tomatoes & Garlic: I cut the tomatoes into 1-inch pieces at this stage and mince the garlic.
Combining Ingredients: Add the tomatoes, garlic, salt, pepper, sugar, olive oil, and vinegar to a medium-sized bowl.
Stirring: Stir until the ingredients are thoroughly mixed.
Marinating: You’ll want to cover the bowl and let the tomatoes marinate for at least 1 hour, and up to 6 hours.
After Marinating
Preparing the Pasta: When the tomatoes are ready, fill a medium-sized pot with water and set it on the stove over high heat. You’ll want to add a tablespoon or so of salt to the water as it boils.
Cooking the Pasta: I cook the pasta according to package directions. The time will vary, depending on the type of noodle chosen. Then, I drain the pasta in the sink and do not rinse.
Assembling: Add the still warm pasta to the bowl with the tomatoes and all of their juices. Toss thoroughly until everything is well-coated. Add the parsley and toss again.
Tasting: I taste the pasta and add salt and pepper, as needed.
Serving: It can be served immediately, at room temperature, or you can chill it in the refrigerator until ready to eat. Just before serving, scatter Parmesan over the top.
Expert Tip
Because this recipe for tomato pasta salad calls for the warm pasta to be tossed in the tomato marinade, allowing for the pasta to soak up all of that flavor, we are going to take care not to overcook the pasta. You’ll want to pull it from the heat right at al dente, and the residual heat will carryover and finish cooking the pasta as it rests in the strainer.
Choose the Best Tomatoes – While any variety of tomato will work well in this pasta salad, I always look for the freshest, most perfectly ripe fruits available. You’ll want tomatoes that are fragrant and heavy for their size, with taut, wrinkle-free skin.
Fresh is Best – Fresh garlic makes a world of difference in recipes as simple as this one. It simply isn’t a negotiable ingredient. If you struggle with keeping it on hand, you can pick up several heads at a time and preserve fresh garlic in a jar, keeping it on hand this way. It’s a game changer.
Make it Your Own – Pasta salads are incredibly versatile. That makes them a great option for using up whatever’s lingering in your crisper drawer. Onions, cucumbers, peppers, and so many others are wonderful additions to the mix.
Serving Suggestions
This is a cookout side that plays well with whatever is coming off the grill. I serve it alongside last minute chicken when dinner needs to happen fast, and it’s right at home next to a fancy pesto salmon.
But, for an easy weeknight plate, a skillet of super easy sausage and peppers with a scoop of this salad is dinner. Make the salad in the morning and you’re already halfway there.
Make Ahead & Storage
Make Ahead: Like most pasta salads, this can be made in advance. And since the tomatoes require marinating time anyways, it’s a good salad to prep the day before I plan to serve it.
How to Store: I store leftover pasta salad in an airtight container in the refrigerator for up to three days.
More Salad Recipes with Fresh Tomatoes
Frequently Asked Questions
Skip the volume measurements. It varies by the type of noodle and brand. This is why almost all pasta recipes measure by weight. 8 ounces of pasta will give you a standard result, every time.
No need! You can just cut up the tomatoes and add them to the bowl as is.
If you’ve lost too much liquid while the pasta chilled in the refrigerator, just whisk together a bit of olive oil and balsamic vinegar and stir it all together. Aim for the same marinade consistency the pasta had just before chilling.
Marinate the Tomatoes
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Combine the tomatoes, garlic, salt, pepper, sugar, olive oil, and balsamic in a large bowl. Stir to mix well and allow the tomatoes to marinate at room temperature for at least 1 hour, and up to 6 hours before making the pasta salad.
Make the Pasta Salad
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When the tomatoes are ready, set a medium pot with plenty of water over high heat. Add a tablespoon of salt to the water, then cook the pasta according to the package directions. Drain the pasta.
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Add the still warm pasta to the bowl with the tomatoes and all of their juices. Toss thoroughly until everything is well-coated. Add the parsley and toss again. Taste the pasta, then add salt and pepper to taste.
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Serve immediately, or cover and refrigerate until ready to eat. Stir again before serving. Just before serving, sprinkle Parmesan over the top, if desired.
I’ve marinated just about every possible variety of tomatoes with this recipe. It will work nicely with whichever tomatoes you happen to have on hand.
Calories: 248 kcal | Carbohydrates: 35 g | Protein: 6 g | Fat: 10 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 7 g | Sodium: 395 mg | Potassium: 277 mg | Fiber: 2 g | Sugar: 6 g | Vitamin A: 630 IU | Vitamin C: 11 mg | Calcium: 20 mg | Iron: 1 mg
Nutrition information is automatically calculated, so should only be used as an approximation.
