Cold Spaghetti Salad with Tomatoes

Cold Spaghetti Salad With Ripe Tomatoes

A summer cold spaghetti salad with ripe tomatoes is ideal for a picnic too. Goes well with other kind of pasta shapes as short penne, or fusilli. Make it ahead of time and it tastes even greater! If you like simple things yet tasty, I pass you one of my loved pasta salads made of light and simple ingredients.

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I don't like much exaggerated mixtures of pasta salads, those hyper seasoned. So this recipe more than ever is my summer reference. Just the scent of basil with the flavor of tomatoes and olives are some of the foods Italians love more.

Ingredients: serves 4

  • 1 lb. (450g) spaghetti
  • 1 lb. (450g) ripe tomatoes (see note)
  • 1/2 cup (120g) stoned black olives
  • few fresh basil leaves
  • extra-virgin olive oil, salt, pepper & oregano

NOTE

They are many variety of tomatoes that makes a great pasta salad. To mention a few from which to chose from are Roma, grape, cherry, and red round tomatoes. These are the types I often use for my tomato based pasta salads.

Ingredients: yield 4

Preparation: 20 mins

Well with this kind of easy recipe begin by boiling the water and cooking spaghetti in a pasta pot.

Cook spaghetti for 8 minutes...

Meanwhile wash, slice and dice the tomatoes, olives, and break up the basil leaves. Season with salt, pepper, oregano and olive oil.

Take a bowl and season all...

Once the spaghetti are cooked drain, rinse under cold water and pour them in the pasta bowl. Now you can fridge for later or serve immediately.

Pour spaghetti in the bowl and mix all...

Plate and serve with extra seasoning if need.

Cold Spaghetti Salad With Ripe Tomatoes

Cold Spaghetti Salad With Tomatoes


Preparation Time:
Cooking Time:
Total Time:


Ingredients yield: 4

  • 1 lb. (450g) spaghetti
  • 1 lb. (450g) ripe tomatoes
  • 1/2 cup (120g) stoned black olives
  • few fresh basil leaves
  • extra-virgin olive oil, salt, pepper & oregano

Instructions:

  1. Cook spaghetti al dente, then drain and rinse under running water.
  2. Meanwhile wash, slice and dice the tomatoes, olives, and break up the basil leaves. Season with salt, pepper, oregano and extra-virgin olive oil.
  3. In the same pasta bowl transfer the spaghetti and mix together all the ingredients.
  4. Serve or keep in the fridge for later use.
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