Pasta Salad with Tomatoes

Few things pair more perfectly than pasta and tomatoes, and few dishes capture the feeling of summer better than cool pasta salad. Best of all, along with its great taste, pasta salad with tomatoes has good nutritional value.

The recipe calls for Roma tomatoes, though any variety will do. Roma tomatoes, also known as Italian or Italian plum tomatoes, are pear or egg shaped tomatoes that are meatier and have fewer seeds, making them a great fit for salads. Tomatoes contain the cancer protective red pigment called lycopene. The green pepper, abundant in vitamin C, provides color and its flavor combines well with tomatoes.

Tip: Experiment with the red pepper to find the level of zesty bite that appeals to your taste.

Pasta Salad with Tomatoes
(Makes 8 servings)
pasta salad with tomatoes



  1. In bowl, cover and chill pasta.
  2. In large mixing bowl, combine vinegar, 2 tablespoons basil, sugar, salt, pepper, red pepper, 2 tablespoons oil, and half of minced garlic. Whisk to combine well. Add pasta, bell pepper, and tomatoes. Toss gently until well coated.
  3. In food processor or blender, place bread and pulse a few times to produce coarse crumbs. In a medium skillet, heat remaining oil over medium-high heat. Stir in breadcrumbs and garlic. Sauté about 1 ½–2 minutes until browned and crisp. Remove from heat and let cool.
  4. Top pasta with garlic crumbs and remaining basil. Serve.

Nutrition Facts

Per Serving:

Calories: 180
Total fat: 6 g
Saturated fat: 1 g
Carbohydrate: 27 g
Fiber: 4 g
Protein: 5 g
Sodium: 25 mg

*Note: True balsamic vinegar is aged in wood containers that infuse cooked grape juice with a hint of wood flavor and a dark color. The basic difference between the red and white is that the latter is often aged in a stainless steel container. The flavors of the two are very similar, although many chefs say that the dark balsamic is slightly sweeter and tends to be a little more syrupy. Some also believe the white has more of a clean aftertaste. The main reason one would use white balsamic, rather than regular, is mostly aesthetic. It can be used with lighter colored foods, dressings, or sauces without any discoloring.

Pasta Salad with Salmon, Peas, and Herbs

Imagine a decadently rich creamy pasta salad that’s actually good for you. Well, here you have it. The secret is in the dressing, which has a base of tangy thickened yogurt that’s the ideal foil for the rich salmon. Sweet peas stud the dish with beautiful color, and dill and scallion make it delightfully fragrant and flavorful.

Pasta Salad with Salmon, Peas, and Herbs
(Makes 4 servings)

Pasta Salad



  1. Combine yogurt, lemon juice, mayonnaise, lemon zest, dill, salt, and pepper in bowl and whisk to incorporate.
  2. Add salmon, peas, pasta, and scallions and toss to incorporate.
  3. Pasta salad will keep up to 2 days in an airtight container in refrigerator.
  4. To serve, mound 2 cups of lettuce onto each plate or into to-go containers and scoop about 1 ¾ cups of pasta salad on top.

Nutrition Facts

Per Serving (1 ¾ cups pasta salad 
and 2 cups lettuce)

Calories: 490
Total fat: 14 g
Carbohydrate: 56 g
Fiber: 6 g
Protein: 35 g
Sodium: 730 mg
Diabetic Exchanges: ~2 ½ starch, 2 nonstarchy vegetable,
3 ½ lean meat, 1 ½ fat

Recipe and photo from So Easy: Luscious, Healthy Recipes for Every Meal of the Week, by Ellie Krieger. © 2009 by Ellie Krieger. Used with permission. All rights reserved.