(Vegan) Two-Tomato Pasta Salad

I’ve been on a serious pasta salad kick this summer, and this Two-Tomato Pasta Salad just hit the spot.
Sun-dried tomatoes, fresh tomatoes, and tender pasta come together in this simple but oh-so-flavor-filled dish.
Inspired by some gorgeous cherry tomatoes that I found at the farmers’ market and by my fave sun-dried tomatoes packed in olive oil, this pasta salad comes together in 15 minutes.
A light yet filling meal that can be the perfect dish for a hot summer dinner or to bring to your next potluck or barbecue.


Fresh tomatoes are paired with intensely-flavored sun-dried tomatoes, for a full-spectrum tomato flavor.
What I really like about this recipe is that there is no waste at all. The oil of the sun-dried tomatoes is used as the base of the dressing, together with the water of the fresh tomatoes it makes sure that the salad stays moist.
A handful of chopped herbs add that bit of freshness for a delectable summer dish.
I also like to add a pinch of red pepper flakes for a kick of heat but I’ll leave it up to you.


As with all pasta salads, it is best made the day before and then refrigerated and stirred up before serving. It keeps well for a couple of days, if properly stored.
Feel free to add more embellishment right before serving such as shaved Parmesan cheese, mozzarella, or even tuna if you want to add some protein to this incredible dish.


With minimum fuss, your next meal is ready to eat and you can stash it in the fridge until you’re hungry again.

(Vegan) Two-Tomato Pasta Salad                                                                                                  Print this recipe!

Ingredients
Serves 8

1 (8.5 oz / 240 gr) jar sun-dried tomatoes packed in oil (I used California Sun)
2 garlic cloves, peeled
2 tablespoons capers, drained (optional but highly recommended)
2 cups cherry tomatoes, halved or quartered (or 2 large tomatoes, diced)
Pinch of red pepper flakes
1 lb / 453 gr hollow pasta such as penne, rigatoni or shells
1 cup chopped fresh herbs such as parsley, basil or arugula
Salt and pepper to taste

Directions

Holding back the sun-dried tomatoes with a fork (or your fingers), drain the oil from the jar into a large pot.
Place sun-dried tomatoes on a large cutting board and coarsely chop them.
Add chopped sun-dried tomatoes to the pot, along with garlic cloves and capers (if using).
Set over medium-high heat and cook, stirring often for about 6 minutes, until fragrant.
Scrape into a large bowl, then stir in the tomatoes and mix well. Set aside.
Fill the reserved pot with water (no need to wash) and bring to a boil. Add salt and when it starts to boil cook pasta according to package directions. Drain the pasta and run under cold water to stop the cooking, drain again.
Add drained pasta to the tomato mixture and stir to combine.
Refrigerate until ready to serve.
When ready to eat, take a taste and if the flavors are muted, adjust seasoning as needed. If you feel like you can also add a splash of lemon juice.
Stir in the chopped greens and serve.
Pasta salad will keep in the fridge for up to 3 days.

Nutrition facts

One serving yields 453 calories, 7 grams of fat, 77 grams of carbs, and 15 grams of protein.