The theme for Monday posts in August is Summer.
There are just so many summer recipes that accumulate over the season that I always run out of time to get them posted.
We wait patiently for tomatoes, then we have hundreds. The same with the summer squashes and green beans.
We just hope that the heat and lack of rain this summer will let the bounty continue until fall.
This is my absolute favorite Pasta Salad.
Click here to Pin Tomato & Olive Pasta SaladPrint
Tomato & Olive Pasta Salad
Everything can be made ahead and combined just before serving. Actually, it’s best that way….
- Prep Time: 25 minutes
- Marinate: 2 hours
- Total Time: 2 hours 25 minutes
- Yield: 2 servings 1x
- Category: Salad
- 3 medium – large garden-ripened tomatoes, peeled and chopped
- 1/2 cup green olives, pimento stuffed, sliced in thirds
- 3 tbs good olive oil, plus 1 tbs if pasta cooked ahead
- 2 cloves garlic, minced
- 2 tbs fresh chopped oregano
- 2 tbs fresh snipped chives
- 1 tbs fresh chopped parsley
- 1 cup (2.8oz, 80gr) pasta, farfalle
- Put tomatoes, olives, garlic and herbs a medium bowl.
- Pour 3 tbs olive oil over all, stir to combine.
- Cover with plastic wrap and let sit at room temperature for at least 2 hours, 6 or 8 is better.
- When ready to serve:
- Cook pasta according to package directions, drain and add to sauce.
- Stir well and serve.
You can cook the pasta ahead – just drain and toss with 1 tbs olive oil. Combine with the sauce when ready to serve. The tomatoes, etc. need to sit without the pasta for the sauce to develop and the flavors to meld.
This salad does not keep well – the olives loose their flavor by the 2nd day. But it’s wonderful, and our favorite salad on the day I make it. No problem in eating it all….T
- Serving Size: 1/2 recipe
- Calories: 407
- Sugar: 6.3 g
- Sodium: 329.1 mg
- Fat: 25.3 g
- Saturated Fat: 3.6 g
- Trans Fat: 0 g
- Carbohydrates: 41.5 g
- Fiber: 5.7 g
- Protein: 7.7 g
- Cholesterol: 0 mg
Keywords: pasta salad, tomatoes, olives