pasta salad with marinated tomatoes


I was recently told that it would be beneficial to my readers if I posted my July 4th recipes before the actual holiday so they could actually make them on the holiday. Sorry, first-time blogger here making first-time blogger mistakes. So for the week and a half we have left before the 4th, I will be posting more recipes than normal so I can get them all posted in time. I have been cooking up a storm much to Justin’s delight. Justin is my taste tester, a role he prizes (or at least pretends to [this is Justin, I love it, continue on]). He is also my editor, content consultant, dishwasher, and oftentimes, even my Amazon echo when I have a cooking question but have my hands covered in flour or oil or what have you. I shout all kinds of questions from the kitchen, which he graciously Googles for me.

“How many ounces are in a quart?” (32 ounces by the way)

“How can you tell when scallops are done?” (they should be white and non-transparent)

“Is this chicken supposed to be purple?!” (we were making coq au vin)

“How do you thicken whipped cream?” (put in refrigerator over night)


This recipe was pretty straight forward, and my mom made it numerous times when I was growing up. I feel that any recipe that uses fresh tomatoes, basil, and olive oil is bound to be pretty tasty, and this pasta salad certainly is. The sun-dried tomatoes add a delightful smoky flavor to the salad. Additionally, this recipe could be vegan-friendly, if you use vegan-friendly pasta. Bon Appetit!


Serving size: 4


5 roma tomatoes, seeded and chopped

8 oil-packed sun-dried tomatoes, drained and chopped

1 garlic clove, chopped

1/4-1/3 cup extra-virgin olive oil

salt and pepper to taste

1/2-3/4 pound wheat penne pasta

1 cup fresh basil leaves, loosely packed



Combine fresh tomatoes, sun-dried tomatoes, garlic, oil, salt, and pepper in a large bowl. Marinate for 30-45 minutes, stir occasionally.

Boil pasta in salted water until al dente, 7-10 minutes. Drain pasta. While still hot, toss with tomato mixture.

Chop basil then combine with pasta. Serve immediately or at room temperature.

(Adapted from Martha Stewart Magazine, unknown year – it’s a photo copy of a torn out page…)



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