Tuscan Herb Pasta Salad
This Tuscan Herb Pasta Salad combines robust sundried tomatoes, rich kalamata olives, juicy tomatoes, and fresh vibrant basil. The tomato and olive oil dressing is quick and easy to prepare and adds a burst of rich and sweet flavor to each bite!
Servings: 5 servings
Calories: 360kcal
Ingredients
- 10 oz fusilli or penne pasta
- ¼ cup extra virgin olive oil
- 2 tablespoons tomato paste
- 1 tablespoon balsamic vinegar
- 2 cloves garlic minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- ¼- ½ teaspoon red pepper flakes optional, for a bit of heat
- ¼-1/2 teaspoon salt adjust to taste
- 1 cup cherry tomatoes halved
- ½ cup Kalamata olives pitted and halved
- ⅓ cup sun-dried tomatoes chopped
- ¼ heaping cup fresh basil leaves thinly sliced
- ¼ cup grated parmesan cheese (vegan) optional
Instructions
- Cook the pasta according to the package instructions in a large pot of salted boiling water until al dente. Drain and rinse under cold water to stop the cooking process. Set aside.10 oz fusilli or penne pasta
- In a small bowl, whisk together the extra virgin olive oil, tomato paste, balsamic vinegar, minced garlic, dried oregano, dried thyme, red pepper flakes (if using), salt, and black pepper to make the dressing. Adjust seasoning to taste.¼ cup extra virgin olive oil, 2 tablespoons tomato paste, 1 tablespoon balsamic vinegar, 2 cloves garlic, 1 teaspoon dried oregano, 1 teaspoon dried thyme, ¼- ½ teaspoon red pepper flakes, ¼-1/2 teaspoon salt
- In a large mixing bowl, combine the cooked pasta, halved cherry tomatoes, halved Kalamata olives, chopped sun-dried tomatoes, and sliced fresh basil leaves.1 cup cherry tomatoes, ½ cup Kalamata olives, ⅓ cup sun-dried tomatoes, ¼ heaping cup fresh basil leaves
- Pour the dressing over the pasta and toss until well combined, ensuring all ingredients are evenly coated.
- If desired, sprinkle grated Parmesan cheese over the salad and toss again.¼ cup grated parmesan cheese
- Cover the bowl with plastic wrap or a lid and refrigerate for at least 1 hour to allow the flavors to meld together.
- Before serving, give the pasta salad a final toss and adjust seasoning if necessary. Serve chilled or at room temperature.
Notes
Other tips:
- Slice your basil into thin strips. This will elevate your tuscan pasta salad and make it look even prettier! This is called the chiffonade method. To learn how to cut your basil into thin pieces, check out this article on how to cut basil.
- Cook the pasta just until it's al dente (firm to the bite). This will prevent the tuscan pasta salad from becoming mushy when mixed with other ingredients.
- Storage: Store for 2-3 days in the fridge in an airtight container.
- Other additions: chickpeas, spinach, kale, diced red pepper, and more!
Nutrition
Calories: 360kcal | Carbohydrates: 50g | Protein: 9g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 1mg | Sodium: 401mg | Potassium: 461mg | Fiber: 4g | Sugar: 6g | Vitamin A: 495IU | Vitamin C: 11mg | Calcium: 55mg | Iron: 2mg