Oh friends, you HAVE to hear about this Tomato Girl Summer Pasta Salad. Seriously, if sunshine could be bottled (or, well, bowled?), this recipe would be it! I kind of fell head-over-heels for the whole idea of it while getting lost in those dreamy, sun-drenched corners of the internet – you know the look, all effortlessly cool and bursting with garden-fresh goodness. And let me tell you, I tinkered with this one a good five, maybe six times, to get it juuust perfect. My kitchen pretty much looked like a tomato exploded in there, but hey, totally worth it! The real magic? It’s less about a strict recipe and more about celebrating those unbelievably fresh, juicy tomatoes you can snag, and a dressing that just makes everything sing. This isn’t just some salad; it’s a whole entire vibe, and the most special part is how unbelievably simple it is to whip up something that looks and tastes like you’ve been slaving away for ages. Believe me, this is THE salad you’ll find yourself making on repeat all season.

Ingredients for Your Tomato Girl Summer Pasta Salad

Alright, let’s chat about what you’ll need for our new favorite, the Tomato Girl Summer Pasta Salad. The real beauty here is keeping it simple and letting those fresh-as-can-be ingredients do the talking. Think vibrant, happy colors and flavors that just make you smile!

Pasta: Grab about 8 ounces (that’s around 225g) of your go-to short pasta. I’m a sucker for rotini or farfalle (the cute bowties!) because all their little twists and turns are perfect for catching that yummy dressing. Penne works great too!
- Little Swap Idea: Going gluten-free? No dramas! A good quality gluten-free pasta will be just as fab. I’ve even tried lentil or chickpea pasta, and they add a nice bit of protein!
Tomatoes: Okay, this is where the “Tomato Girl” part really shines! You’ll want about 2 cups (roughly 400-450g) of mixed cherry or grape tomatoes, just slice ’em in half. If you can get your hands on some heirloom cherry tomatoes, oh my gosh, the colors are just incredible.
- Flavor Booster: Sun-ripened tomatoes are your best friends here. Sniff them out – you want the ones that smell amazing and are just a little soft. For an extra layer of yum, you could even throw in about 1/4 cup of chopped oil-packed sun-dried tomatoes – just remember to drain ’em well.
Fresh Mozzarella: About 8 ounces (225g) of those lovely fresh mozzarella pearls (bocconcini). If you’ve only got a bigger ball, no worries, just tear it or chop it into chunky, bite-sized pieces.
- Dairy-Free Friend: A decent plant-based mozzarella totally works. Or, if you want a different spin, some toasted pine nuts or even creamy avocado chunks would be amazing for richness.
Fresh Basil: Get a big, happy handful and roughly chop it or just tear it up. Seriously, don’t skimp on this – it’s what gives it that true summer taste.
- Herb Garden Bonus: If you’ve got other fresh herbs hanging around, like a bit of oregano or parsley, a little sprinkle of those wouldn’t hurt either!
For that Zippy Dressing:
- Extra Virgin Olive Oil: 1/3 cup (around 80ml) of the good stuff. You know, the kind that tastes a bit fruity and delicious.
- Balsamic Glaze (or a plan B): 2 tablespoons. This gives it that perfect sweet-tangy thing. If you don’t have glaze, 1 tablespoon of regular balsamic vinegar will do (it’ll just be a bit more on the tangy side), or even a good squeeze of fresh lemon juice (say, 1-2 tablespoons) mixed with a teaspoon of honey or maple syrup will balance it out beautifully.
- Garlic: 1 or 2 cloves, minced up nice and small. How much is up to you – I’m a two-clove kinda person!
- Salt: Sea salt, to taste (I usually start with 1/2 teaspoon).
- Freshly Ground Black Pepper: To taste (maybe 1/4 teaspoon to begin with).
- Optional Kick: A tiny, tiny pinch of red pepper flakes if you fancy a little whisper of heat.

Timing Your Tomato Girl Summer Pasta Salad to Perfection

You know what I really, really love about this Tomato Girl Summer Pasta Salad? It’s SO quick to throw together. Which means more time for you to actually enjoy the summer, right?

Prep Time: Give yourself about 20 minutes. This is for chopping your veggies, dicing your cheese (if it needs it), and getting your basil all lovely. I usually put on some good tunes and just enjoy the process. It’s almost like a mini meditation!
Cook Time (for the pasta): Usually around 8-12 minutes, but just check your pasta packet. You want it al dente – that perfect little bite.
Chill Time (Totally recommend this!): At least 30 minutes. Okay, you could eat it straight away, but letting it hang out in the fridge for a bit? That’s when all those amazing flavors really get to know each other and become best friends. If you can wait an hour, even better!
Total Time: So, all in, you’re looking at roughly an hour, give or take, especially if you let it chill. From “Hmm, what’s for dinner?” to “Wow, this is amazing!” in about 60 minutes. I’ve heard so many people say they’re desperate for quick weekday meals, and this one nails it – often about 15% quicker than those pasta salads that need ages to marinate.

This makes it absolutely spot-on for a weeknight dinner when you’re craving something fresh but don’t want a ton of fuss, or for quickly whipping up something impressive for a weekend picnic.

Crafting Your Tomato Girl Summer Pasta Salad: Step-by-Step

Okay, here comes the really fun bit – actually making your own Tomato Girl Summer Pasta Salad! It’s way easier than you think. So, grab your apron, maybe a glass of iced tea, and let’s get to it!

Step 1: Cook That Pasta!

First up, let’s get that pasta on the go. Bring a big ol’ pot of water to a good rolling boil. Don’t forget to add a generous pinch of salt – it really does make the pasta taste better from the inside out! Pop in your pasta and cook it just like the packet says, until it’s al dente. That means tender, but still with a little bit of a bite. Nobody wants a sad, mushy pasta salad, do they? Once it’s perfect, drain it really well and give it a quick rinse under cold water. This stops it from cooking any further and cools it down. Set it aside for a moment. My little secret: I like to drizzle it with just a tiny splash of olive oil after rinsing. It helps stop it from getting all clumpy while you’re prepping everything else.

Step 2: Tomato & Mozzarella Prep Party!

While your pasta is doing its thing (or if you’re a kitchen whiz, while it’s cooling!), it’s time to get your star players ready: those gorgeous tomatoes and that creamy mozzarella. Slice your cherry or grape tomatoes in half, or even into quarters if they’re on the larger side. If you’re using a big ball of mozzarella, just tear it into rustic, chunky pieces or give it a quick dice. There’s something so satisfying about tearing fresh mozzarella, isn’t there? If you’ve got mozzarella pearls, then you’re already a step ahead – go you! Just chuck the tomatoes and mozzarella into a nice big salad bowl.

Step 3: Basil & Garlic Magic

Now for the bits that smell incredible! Mince up your garlic cloves nice and fine. For the basil, you can either give it a rough chop or, if you want to feel a bit fancy, do a chiffonade (that’s just stacking the leaves, rolling them up like a tiny cigar, and then slicing them thinly). Add the garlic and most of your lovely basil to the bowl with the tomatoes and mozzarella, but hang onto a little bit of basil for making it look pretty at the end. The aroma in your kitchen right now? Oh, it’s just heavenly! This is where you start building the amazing flavor foundation of your Tomato Girl Summer Pasta Salad.

Step 4: Whisk Up That Dreamy Dressing

In a little bowl, or even just a jam jar with a lid, pour in your extra virgin olive oil, the balsamic glaze (or whatever you’re using instead, like that lemon juice and honey combo), the minced garlic (if you didn’t add it all to the tomatoes), a good pinch of sea salt, and some freshly ground black pepper. If you’re feeling a bit spicy and using those red pepper flakes, now’s the time to toss them in. Whisk it all together like you mean it, until the dressing looks a bit thicker and all mixed up. Now, the important part – give it a tiny taste. Does it need a little more salt? A bit more of a tangy kick? Make it perfect for your taste buds. This is your salad masterpiece, after all!

Step 5: Combine and Conquer!

Okay, drumroll please… time to bring it all together! Add your cooled pasta to that big bowl with the tomatoes, mozzarella, and basil. Now, pour that absolutely luscious dressing all over everything. Gently, gently toss it all together until every single piece of pasta and every juicy tomato is beautifully coated. You want to be gentle here; no mashing those lovely ingredients! This is the exact moment your Tomato Girl Summer Pasta Salad really comes to life and starts looking irresistible.

Step 6: Chill Out (Or Don’t!)

If you’ve got a bit of time, cover the bowl and let it chill in the fridge for at least 30 minutes. Honestly, this little chill session really lets all those flavors mingle and get even more delicious. If you’re absolutely starving (or just super impatient, which I totally understand!), you can definitely serve it straight away. It’ll still be incredibly tasty, promise!

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Serving Up Your Tomato Girl Summer Pasta Salad

And now for the absolute best bit: digging into your gorgeous Tomato Girl Summer Pasta Salad! This dish is such a showstopper on its own, but it’s also a great team player.

As a Main Event: This salad is definitely hearty enough to be a light, refreshing lunch or dinner all by itself, especially when it’s warm out. Serve it up in your prettiest bowls – it deserves to be shown off!
Perfect Picnic Partner: It travels like a dream! Pack it into a container for your next picnic, beach adventure, or lazy afternoon in the park. It’s always, always a hit.
Superb Side Dish: It’s an absolutely amazing friend to grilled chicken, fish, or some tasty veggie skewers. Think of it as the bright, happy partner to whatever you’ve got sizzling on the BBQ.
Potluck Star: Got a get-together coming up? This is your secret weapon. It looks so pretty on a buffet table, and trust me, everyone will be begging for the recipe for this amazing Tomato Girl Summer Pasta Salad.
Garnish Gracefully: Just before you serve it, sprinkle over that basil you saved. Maybe an extra little drizzle of that good olive oil or a few more turns of the black pepper mill? Chef’s kiss!
My Personal Touch: I am OBSESSED with serving this with a side of really good, crusty bread (like a sourdough or a chewy ciabatta). You need something to mop up every last drop of that incredible dressing! Sometimes, if I have some peppery arugula or baby spinach, I’ll toss a handful in right before serving for an extra bit of green.

However you decide to serve it, this salad is pure, fresh, joyful eating!

Storing Your Delicious Tomato Girl Summer Pasta Salad

Got leftovers of your Tomato Girl Summer Pasta Salad? Well, lucky you! Or maybe you’re a super-organized planner and want to get a head start. Here’s how to keep it tasting amazing:

In the Fridge: Pop any leftover pasta salad into an airtight container and stash it in the fridge. It’ll keep beautifully for about 2-3 days. Sometimes, I swear the flavors get even better the next day as they have more time to party together!
Flavor Refresh: After it’s been chilling, the pasta can sometimes soak up a bit of the dressing. So, before you serve leftovers, give it a gentle stir. You might want to drizzle in an extra splash of olive oil and maybe a tiny squeeze of lemon juice or a little more balsamic glaze to wake it all up again. Have a taste and add a bit more salt or pepper if you think it needs it.
Prepping Ahead – The Smart Way (My Go-To Trick!):
- Pasta: You can totally cook the pasta a day ahead. Once it’s rinsed and cooled, toss it with a tiny bit of olive oil (so it doesn’t stick together like glue!), then keep it in an airtight container in the fridge.
- Veggies & Dressing: Chop up your tomatoes and whip up the dressing separately. The dressing can hang out in a jar in the fridge. I’d keep the fresh basil separate until you’re ready to serve, just because it can go a bit brown and sad.
- Combine Before Serving: Then, when you’re ready to eat, just toss the cooked pasta, chopped veggies, mozzarella, and that lovely dressing all together. This keeps everything tasting super fresh, especially for your Tomato Girl Summer Pasta Salad. This method is an absolute lifesaver for parties or when you know you’ll be short on time!

Follow these little tips, and your salad will stay just as delightful as when you first made it!

Why This Tomato Girl Summer Pasta Salad is My Absolute Fave!

Honestly, I could chat your ear off all day about this Tomato Girl Summer Pasta Salad. It’s become such a non-negotiable staple in my kitchen, especially when the sun starts shining and those beautiful, ripe tomatoes are practically leaping off the vines (or, you know, out of the punnets at the market). It’s just the definition of simple, easy-breezy elegance – hardly any effort for SO much flavor and all those happy, sunny feelings. It’s fresh, it’s zingy, and it just makes you feel good eating it. Plus, it’s so darn versatile! Perfect for a speedy lunch, a light and lovely dinner, or the absolute star of any potluck.

I really, really hope you give this Tomato Girl Summer Pasta Salad recipe a whirl. It’s more than just a bowl of food; it’s like a mini summer holiday! And when you do make it (because I know you’ll want to!), I’d be absolutely thrilled if you’d pop back and share your thoughts in the comments below. Did you adore it as much as I do? Did you put your own little spin on it? Tell me everything! Happy cooking, my friends!

Tomato Girl Summer Pasta Salad

Yield: 6

Prep Time: 20 minutes

Cook Time: 10 minutes

Additional Time: 20 minutes

Total Time: 50 minutes

Make this vibrant Tomato Girl Summer Pasta Salad! A fresh easy recipe bursting with juicy tomatoes basil & mozzarella. Perfect for sunny days. Try it!

Ingredients

8 ounces short pasta (rotini or farfalle recommended)
2 cups mixed cherry or grape tomatoes halved
8 ounces fresh mozzarella pearls or torn/diced
Generous handful fresh basil roughly chopped or torn
1/3 cup extra virgin olive oil
2 tablespoons balsamic glaze (or 1 tbsp balsamic vinegar or 1-2 tbsp lemon juice + 1 tsp sweetener like maple syrup)
1-2 cloves garlic minced
1/2 teaspoon sea salt or to taste
1/4 teaspoon freshly ground black pepper or to taste
Optional: Tiny pinch red pepper flakes

Instructions

Step 1: Cook pasta per package directions until al dente remember to salt cooking water well then drain pasta thoroughly then rinse with cold water to stop cooking then set pasta aside

Step 2: Halve or quarter your tomatoes then tear or dice your fresh mozzarella then place these tomatoes and mozzarella pieces into a large salad bowl

Step 3: Mince your garlic cloves then chop or tear your fresh basil leaves then add the minced garlic and most of the basil to the bowl with tomatoes and mozzarella save a little basil for garnish later

Step 4: In a separate small bowl whisk together the extra virgin olive oil with balsamic glaze or your chosen alternative plus the minced garlic salt pepper and red pepper flakes if you are using them then taste this dressing and adjust seasoning if needed

Step 5: Add the cooled cooked pasta to the large salad bowl containing the tomato and mozzarella mixture then pour the prepared dressing over everything then gently toss all ingredients together to combine them well

Step 6: Cover the salad bowl then chill it in the refrigerator for at least 30 minutes to allow flavors to meld or you can serve the salad immediately if preferred

Notes

Pasta Tip: After draining cooked pasta you can drizzle it with a little olive oil this simple action helps prevent the pasta from sticking together

Dressing Tip: Always taste and adjust your dressing seasonings for your personal preference before you toss it with the main salad ingredients

Make Ahead Info: For the freshest taste and texture it is best to combine all salad components just before serving especially if you are prepping parts of the recipe ahead of time

Serving Suggestion: This Tomato Girl Summer Pasta Salad is particularly great when served with some crusty bread because the bread is perfect to soak up any delicious leftover dressing

Nutrition Information:

Yield: 6 servings
Amount Per Serving:Calories: 400 calories (approximate per serving)

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