Summer Pasta Salad Recipe

Name: Summer Pasta Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For roasted tomatoes:; 2.5 lb tomatoes; 2 tbspn olive oil; 1.5 tspn salt; 2 tspn sugar; For assembly:; Salt; 1 pound pasta like farfalle, penne or fusili; 4-6 cloves garlic finely minced and mashed; 2 tbspn melted butter; 2 tbspn extra virgin olive oil; 2 ears corn, raw if very fresh, or lightly steamed; 2 pints cherry or grape tomatoes (orange/yellow) halved or quartered; 12 oz fresh mozzarella; 0.25 cup parmigiano- reggiano; 1 cup mixed herbs, torn into small pieces (mostly basil with a little purple basil, orange mint etc.)

Servings: persons

For roasted tomatoes:
2.5 lb tomatoes
2 tbspn olive oil
1.5 tspn salt
2 tspn sugar
For assembly:
Salt
1 pound pasta like farfalle, penne or fusili
4-6 cloves garlic finely minced and mashed
2 tbspn melted butter
2 tbspn extra virgin olive oil
2 ears corn, raw if very fresh, or lightly steamed
2 pints cherry or grape tomatoes (orange/yellow) halved or quartered
12 oz fresh mozzarella
0.25 cup parmigiano- reggiano
1 cup mixed herbs, torn into small pieces (mostly basil with a little purple basil, orange mint etc.)

1
For the roasted tomatoes:
2
Heat oven to 275 deg
3
Line a large baking sheet with parchment paper
4
Cut tomatoes into slices about 3/4 inch thick, reserving ends for another use. Lay slices on baking sheet, and brush with olive oil. Sprinkle with salt and sugar. Bake 15 min.
5
Reeduce heat to 200 degees. Continue baking, turning halfway thru, until tomatoes are shrunken and chewy but not crisp - 4-6 hours. They may be started in the evening and finished the next morning. After partial baking, turn off oven, leaving door closed. In the morning, if tomatoes are not done, reheat oven and continue roasting.)
6
For assembly: Bring a large pot of lightly salted water to a boil. Add pasta and cook until al dente. Chop roasted tomatoes very finely until they re almost a paste. Place in a large serving bowl, and add garlic, butter and olive oil When pasta is cooked drain well, and add to the bowl while still hot. Towss well. Stand ears of corn on end and slike kernels from cobs. Add corn, cherry or grape tomatoes, mozzarella and Parm. to pasta tomata mix. Toss well. Add herbs and toss again. Serve warm or at room temp.

2364

kcal

Calories

159

Fat

193

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: For roasted tomatoes:, 2.5 lb tomatoes, 2 tbspn olive oil, 1.5 tspn salt, and more.

Yes, Summer Pasta Salad falls under the Pasta & Noodles category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Summer Pasta Salad

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