Tomato Basil Pasta Salad

Tomato Basil Pasta Salad is like bruschetta just without the bread. The fresh basil adds a flavorful punch to this light and veggies packed salad. It’s perfect for those warm summer (and even fall) days and a great way to use those summer vegetables. I love simple, minimal cooking recipes in the summer too. It makes for fast preparation (and a much cooler house). Serve this dish as a side dish to your summer picnics, or enjoy as the main course.


My garden is overflowing with tomatoes and basil this summer. It was a great year for tomatoes at my house this year. I actually thought my first round of tomato plants weren’t going to make it, so I ended up planting another batch. Turns out that everything came up- so I had double the tomato plants this year! It’s been a nice surprise and I am happy to have a lot of tomatoes to play with for recipes this year.

A few notes before you get started:

PASTA: I typically use bean pasta for a lot of my recipes. I have tested a few different brands over the years, and I always come back to the Tolerant noodles (this is not sponsored), I find they hold up very well with liquids (some disintegrate very easily when in a liquid). If you know your brand of noodles doesn’t hold up well, but you like them- just prepare them and keep them on the side until you are ready to serve.

VINEGAR: White balsamic is very different than regular balsamic. It has a vey light, sweet taste. It’s less tangy than most other vinegars. I am very new to using white balsamic vinegar, but I have been loving using it on my salads, popcorn, and recipes because of the light profile. I find mine at Whole Foods and it runs a bit more expensive than traditional balsamic. If you are having trouble finding it or it’s out of your price range, feel free to swap in a vinegar of your choice here.

BEANS: Feel free to swap in some beans (like chickpeas or white beans) or tofu if you’d like!

Tomato Basil Pasta Salad


8 oz package of bean or whole grain pasta

4 cups diced tomatoes

2 cups chopped bell pepper

2 cups fresh basil, chopped

¼ cup white balsamic vinegar

½ teaspoon garlic powder

½ teaspoon black pepper

1 teaspoon dried oregano


  1. Prepare the noodles according to the direction on the package. Allow the noodles to cool and then transfer to a large bowl.

  2. Wash and chop the veggies. Add to the bowl with the pasta. Toss in the white balsamic vinegar, garlic, black pepper, and oregano.

  3. Allow the flavors to marinate or enjoy right away. Serve as a side dish or the main course. 

Serves 4