Fusilli w/ Raw Cherry Tomato Sauce & Arugula

You can almost call this a "pasta salad" (shhhh, we don't like that word).

Last night I used local cherry tomatoes to make a cold simple sauce to put over pasta.

This dish was light and delicious.

Feel free to add a can of good Italian tuna, mozzarella or anchovies for a little protein.
I added Parmigiano Reggiano, but feta would be good too.

Fusilli w/ Raw Cherry Tomato Sauce & Arugula:

1/2 lb. fusilli (corkscrew pasta)
1 pint of cherry tomatoes, halved
kosher salt & pepper
2 garlic cloves, minced
2 tbsp balsamic vinegar
extra virgin olive oil
handful of fresh basil leaves, cut into chiffonade
handful of kalamata olives, chopped
1 cup of baby arugula leaves
Parmigiano Reggiano for the top (or feta)

Cut up your tomatoes and place them in a large bowl. Season with some kosher salt.
Press the garlic thru a garlic press and add to the tomatoes.

Add all the other ingredients and toss. This will be your sauce.
Let sit at room temperature on the counter for at least 30 minutes, so the flavors come together.

Cook your pasta as per directions. Add the hot pasta to the bowl with the tomatoes and add the cheese at the end.

The greens will wilt and the cheese (if using) will sort of melt.

Serve warm or at room temperature.



The JR said…
i've been calling my tomato salads
Susan..... said…
Summer Primavera Salad works also. I am anxiously waiting for my yellow cherries to color because I did not take advantage of the early heat and planted late.

It just looks cooling and I know it will taste light, perfect for these Dog Days of Summer.
All my favorite flavors together! Love this!

Lori Lynn said…
It does sound good. Fusilli is the perfect pasta choice, nice bright photos!
Eileen said…
This looks delicious! I just now have cherry tomatoes ripening in my garden, and need to collect them before Pipi gets to them... she's already eaten the first Early Girl :(
Oui, Chef said…
Gorgeous, simple and so vibrant....I Love it!
Joanne said…
I don't like the phrase "pasta salad" either...it has such bad connotations! I DO love basil, cherry tomatoes and parmesan cheese. They are really all you need in life!
This looks so delicious! I'm thinking of using feta on this recipe.
Fusilli is so much fun because the dressing plays hide and seek in the ridges. This looks wonderful and light. Have a great weekend Stacey. Happy Friday 13.
Anonymous said…
I write you from Florence Italy and I can say you that we don't use parmigiano for cold pasta, we prefer mozzarella cheese. Your recipe is perfect