A great recipe to use your fabulous vine-ripened tomatoes and fresh homemade salsa. This is
one of my favorite dishes to make during the time when I have lots of fresh tomatoes in my garden.
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Fresh Tomato Pasta Salad
Yields: serves many
Prep time: 20 min
Cook time: 35 min
6 to 7 medium-size fresh tomatoes, diced*
1 large onion, diced
1 bunch fresh cilantro, finely chopped
6 cloves garlic, minced
chile pepper (stems, ribs, & seeds removed), very finely diced**
Juice of 1 lime
pasta of your choice (such as bowtie, corkscrew, penne, or rotini)
Parmesan cheese, grated
* I like to seed my tomatoes before dicing
** How hot you make your salsa depends on the kind of chilies and the
amount you use.
In a large bowl, combine tomatoes, onion, cilantro, garlic, chile pepper, salt, and lime juice. If your salsa
mixture is too hot, add some additional chopped tomato. If not hot
enough, carefully add a little more chile pepper. Let sit for 1 hour for
the flavors to combine. NOTE: If too much tomato juice settles at the
bottom, just pour some off before tossing with the pasta. Remember that the pasta will absorb juice as it sits.
Cook pasta according to
Learn How To Cook Pasta Properly. When pasta is done, drain and rinse with cold water; draining well before adding the
Transferdrained pasta into a large serving bowl. Toss together pasta and the
tomato mixture. Just before serving, place the grated Parmesan cheese over the top.
Always serve pasta salads at room temperature so the flavors will really
shine. If you must refrigerate the salad, make sure to return it to room temperature before serving