Easy Summer Tomato Pasta Salad
This summer tomato pasta salad is the perfect summer dish in my mind. It is indescribably easy to make, which always helps when the heat and energy of summer dazes you.
Equipment
- Large mixing bowl
- Mandoline slicer
- Large pot for boiling pasta
- Colander
- Sharp Chef’s Knife
- Cutting board
Ingredients
Salad Ingredients
- ½ medium red onion about 3 oz / 85g, thinly sliced
- 2-3 medium ripe tomatoes about 12 oz / 340g, diced
- ½ medium zucchini about 4 oz / 115g, thinly sliced on a mandoline
- ¼ teaspoon fine sea salt
- 1 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
- 8 oz short pasta 225g, rotini, penne, or farfalle — cooked according to package directions and drained
- 3 tablespoons extra-virgin olive oil or flax oil
Topping Ingredients
- 4 oz fresh mozzarella 115g, torn into bite-sized pieces (or cheese of choice)
- 1 medium ripe avocado diced
- ⅓ cup pine nuts about 1.5 oz / 45g, lightly toasted
- 2 tablespoons fresh basil leaves torn (or flat-leaf parsley)
Instructions
- In a large mixing bowl, combine the sliced onion, diced tomatoes, and sliced zucchini. Sprinkle with the salt and red wine vinegar, then toss gently. Let the vegetables sit for 5–10 minutes while you cook the pasta — this draws out their juices and creates a natural dressing.½ medium red onion, 2-3 medium ripe tomatoes, ½ medium zucchini, ¼ teaspoon fine sea salt, 1 tablespoon red wine vinegar
- Add the Dijon mustard to the macerated vegetables and stir to combine. Drizzle in the olive oil and toss until the dressing looks cohesive. Add the cooked, drained pasta (slightly warm or at room temperature) and toss until every piece is well coated.1 teaspoon Dijon mustard, 3 tablespoons extra-virgin olive oil, 8 oz short pasta
- Top with torn mozzarella, diced avocado, toasted pine nuts, and fresh basil. Toss gently one more time or leave the toppings arranged on top for presentation.4 oz fresh mozzarella, 1 medium ripe avocado, ⅓ cup pine nuts, 2 tablespoons fresh basil leaves
- Serve immediately at room temperature for the best flavour. If you prefer a chilled salad, refrigerate for 20–30 minutes, then pull it out 10 minutes before eating — cold mutes the tomato and vinegar flavours. Add a small drizzle of fresh olive oil and toss if the salad looks dry.
Notes
Storage: Toss the vegetable-pasta base and store in an airtight container in the fridge for up to 2 days. Keep avocado, mozzarella, and pine nuts separate and add just before serving.
Make-Ahead: Prepare and combine the salad base the night before. Pull it from the fridge 10 minutes before serving and stir in a small drizzle of fresh olive oil to revive the dressing.
Substitutions: Swap zucchini for cucumber for a crunchier texture. Use feta or goat cheese in place of mozzarella. Sunflower seeds or toasted almonds work if you're out of pine nuts.
Pro Tip: Salt the tomatoes and onion with the vinegar 5–10 minutes before adding the pasta — this brief maceration draws out juices that become a built-in dressing, so every bite is flavourful rather than dry.
Freezing: This salad does not freeze well — the tomatoes, avocado, and mozzarella break down when thawed.
Nutrition
Serving: 1servingCalories: 1134kcalCarbohydrates: 107gProtein: 35gFat: 66gSaturated Fat: 14gPolyunsaturated Fat: 13gMonounsaturated Fat: 33gCholesterol: 45mgSodium: 700mgPotassium: 1390mgFiber: 14gSugar: 11gVitamin A: 1767IUVitamin C: 38mgCalcium: 358mgIron: 4mg
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