This Fresh Tomato and Basil Pasta is an all time favorite dish in our family. We eat this all summer long when we have ripe tomatoes from the garden.
This Fresh Tomato and Basil Pasta is the perfect solution to using up those extra garden tomatoes. When the first tomatoes come on in the summer, this is the FIRST thing we will make. This pasta is a little different than your traditional hot pastas because you dice the tomatoes and mozzarella, marinate them in a delicious red wine vinegar and olive oil mixture, and serve it cold over hot/warm pasta. It also tastes great the next day when all the flavors have had time to set. We are crazy about it.
This is also the perfect mixture to serve over baguette bread and serve as bruschetta. Instead of using red wine vinegar, use balsamic and the flavor is out of this world. We almost ALWAYS use fresh basil with this recipe but if you must, you can use dried basil and it will still be good. We just like to use as many fresh ingredients from the garden as possible. We have also used cherry tomatoes in place of regular-sized and it is wonderful. I especially love using the “sun gold” variety. We always seem to get more cherry tomatoes than what we know what to do with and this is a great way to use them up.
If you are looking for a delicious, light Summer meal– you definitely want to give this Fresh Tomato and Basil Pasta a try! I’m sure it’s in my husband’s top five favorite foods. Every time we make it for guests or Summer BBQs we get rave reviews and everyone asking for the recipe. It is a light, fresh dish that is full of flavor. You are going to love it!
- Let this mixture marinade in the fridge for at least 3 hours then serve cold over your favorite hot pasta. It is a really flavorful and fresh meal you will love!
- Exchange red wine vinegar for balsamic vinegar and serve over sliced baguette bread. Yum!
If you are new to growing garden tomatoes and want to learn some of our BEST tomato growing tips, click HERE: