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.

Emeril Lagasse’s New-Style Caldo Verde

If I had to choose one dish to represent my childhood, 
it would be this. I call this version ‘new-style’ because the kale is cut into thin strips and is cooked only until crisp-tender, which differs from the more traditional version. 
Ines, my Portuguese friend back home, would be proud. Serve this with crusty bread alongside.

New-Style Caldo Verde
(Makes 4 to 6 servings)

Emeril Lagasse's New-Style Caldo Verde
Chef Emeril adds crispy kale to give this spicy stew texture and flavor. Photo by Steven Freeman from EMERIL 20-40-60: Fresh Food Fast, HarperStudio, New York, 2009, courtesy Martha Stewart Living Omnimedia Inc.



  1. Heat olive oil over medium-high heat in large soup pot, and add onions and garlic.
  2. Cook until onions are wilted, 4 minutes.
  3. Add potatoes and chicken stock, cover, and bring to boil.
  4. Season with salt and pepper, and add crushed red pepper.
  5. Reduce heat and simmer, uncovered, until potatoes are tender, 20 minutes.
  6. While potatoes are cooking, thinly slice kale. Set aside.
  7. When soup is thick and potatoes have begun to break down, add sausage and cook for 5 minutes.
  8. Stir in kale and simmer until leaves have softened but are still slightly crunchy and flavors have melded, 15 minutes.
  9. Stir in cilantro, parsley, and mint, and season to taste with salt and pepper. Serve hot.

Nutrition Facts

Calories: 325
Total fat: 19.6g
Carbohydrate: 23g
Fiber: 37g
Protein: 15.3g
Sodium: 929mg

Recipe by Emeril Lagasse, photography by Steven Freeman from EMERIL 20-40-60: Fresh Food Fast, HarperStudio, New York, 2009, courtesy Martha Stewart Living Omnimedia Inc.