Double-Tomato Pasta Salad
- Total Time
- 35 minutes, plus cooling
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 to 6 servings
- 1(7- to 8-ounce) jar sun-dried tomatoes packed in oil
- 1½cups raw pine nuts, walnuts, hazelnuts or almonds, coarsely chopped
- ¼cup extra-virgin olive oil
- 2garlic cloves, finely grated
- Kosher salt (such as Diamond Crystal)
- Freshly ground black pepper
- 1pound long or twirly noodles, like linguine or fusilli
- 2pounds ripe tomatoes
- Lemon juice or red wine vinegar, to taste
- 2cups torn basil, mint, dill or arugula leaves, or a combination
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
712 calories; 35 grams fat; 3 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 13 grams polyunsaturated fat; 88 grams carbohydrates; 10 grams dietary fiber; 21 grams sugars; 21 grams protein; 732 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Holding back the sun-dried tomatoes with your fingers, drain the oil from the jar into a large pot. Coarsely chop the sun-dried tomatoes and add them to the pot, along with the nuts and olive oil. Set over medium-low and cook, stirring often, until the nuts are toasted, 5 to 6 minutes. Scrape into a large bowl (reserve the pot), then stir in the garlic and ½ teaspoon each salt and pepper.
- Step 2
Fill the reserved pot with water (no need to wash) and bring to a boil. Season water with salt, add the pasta and cook until just past al dente. (The pasta will not cook further in the sauce.) Drain the pasta.
- Step 3
While the water is coming to a boil, coarsely chop the ripe tomatoes. Add to the sun-dried tomato mixture, season with 1 teaspoon salt and stir to combine. (Tomato mixture can be made up to 2 hours ahead.)
- Step 4
Add the drained pasta to the tomato mixture and stir to combine. Let sit until room temperature, about 15 minutes or up to 2 hours. Pasta salad will keep up to 3 days if refrigerated.
- Step 5
When ready to eat, taste the pasta salad. If flavors are muted, add salt and lemon juice or red wine vinegar. If it’s too sweet, add black pepper and lemon juice or red wine vinegar. Stir in the greens and eat.
Private Notes
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Cooking Notes
Sydney
Followed this recipe exactly and it was delicious--the pine nuts don't so much as roast but rather fry in the sun dried tomato oil (delicious). I also served it on a bed of arugula dressed in lemon juice, freshly shaved parmesan and cracked pepper and it really turned this into a truly balanced meal. If (rather, WHEN because it's so good) I make it again, I might try adding in some of the suggested condiments--kalamata olives or a tinned fish would bring in even more of that briny flavor I love.
Lschnei4
Blend the sun dried tomatoes in the oil to make a sauce. Continue as stated
Moira V
This looks good but I will toast the nuts before adding the tomatoes as the tomatoey liquid would surely soften the nuts rather than crisp them
Val
tastes even better after sitting over night
Minnie
Made it following directions - using the walnuts, basil and arugula, added kalamata olives and Parmesan cheese. So good. I halved the recipe and still made a big amount. Will make again!
tom
I used a fork to hold back the sun-dried tomatoes instead of using my fingers. Do you think this will turn out OK despite that?
sanjeen
Agree about toasting the nuts in advance. We also added a finely chopped shallot mixed with a tablespoon of red wine vinegar and a medley of mussels, prawns and surimi flakes.
Blue Jay
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Karen Twiss
This salad recipe is a riff on Ina Garten’s pasta salad. Ina’s is outstanding. Hers can be a whole meal and, I think, is simpler to make. It has olives, feta, sun dried tomatoes, and tomatoes. Give it a try.
kate (tk)
In addition to lemon juice and arugula, I added some hummus to the final product—maybe 1/2 cup? It added some creaminess and extra flavor.
Dona
i would soak them in boiled water to cover until soft. drain and add to warm olive oil
Curious
Ali's headnote lists cheese as one of several embellishment suggestions.
Sheerah
Best pasta salad I've ever made! Was really good with a raw zucchini chopped in for extra veggie energy & crunch.
kmtimm
Made this to go with grilled tri tip roast for dinner with friends. Outstanding recipe. Word to wise however—this makes way more salad than 4-6 servings! I could have halved it and still had left overs! I think it would have been too much even if I had planned it for the main course!
one lucky lass
My sister served this to us and my husband made it for us. We used toasted walnuts. A new fave
NYT
I would use roasted red peppers in oil. Used cashews instead of pine nuts, some cream cheese
Leslie
Really enjoyed this fresh, added white beans and capers Unfortunately did not do well in the fridge - soaked in all the juices and left a mostly brown and bland pasta salad - not a great travelling/leftovers salad
one lucky lass
My sister made this and it was the hit of Saturday lunch
Myninka
It’s a great recipe, the ratio tomatoes to pasta is what makes it a salad, so don’t mess that up. Added pecans and gluten free pasta because this is what I had and it turned into a pretty filling meal without adding protein or cheese. Just had lunch with it after being refrigerated for a night - refreshed with red wine vinegar and olive oil, perfectly cold and delicious.
JessT
This was delish! So flavorful. I reduced the oil to 2 tablespoons because 1/4 cup seemed like a lot. Still came out great.
Marianne
Oh so delish! I used smoky almonds but didn’t need to roast them. I also added crumbled cotija cheese (Mexican parmesan). The pasta I used was small Cavatelli and it was great! Torn basil added a lot but next time I will use cilantro. Spanish olives were wonderful in here, too. A small squeeze of lemon brightened it up nicely. A perfect side dish for our weekend barbecue.
Jeff Lick
Made it exactly as instructed, and it was delicious. Made for great leftovers too.
Jean Kroeber
Excellent..I made with toasted hazelnuts, mint, cilantro and basil.
David Steiner
I added fresh cut mozzarella and a little fresh mint to the mix. Excellent recipe.
Steve G.
I used blanched almonds with a combination of mint and basil for the herbs. Fantastic recipe!
jess
If you’re feeling really wild, I highly recommend tossing in some chopped peach chunks. I bet nectarine would be good too!
Paula Jo
We loved it. I am lucky to get super delicious WV tomatoes at our local farmer’s market now. I added Feta Cheese and a dash of white balsamic vinegar. I used Trader Joe’s spiral vegetable pasta, but not too much. It was perfect, we ate it all! Thank you!
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