Tomato Tomaaato Basil Pasta Salad

This spring I planted Roma tomatoes in the garden. In years past I’ve focused on San Marzonos for the purpose of pasta sauce makings at the end of the season. I’ve not had the greatest luck with San Marzanos. Sometimes the fruit tamps off at the end of the fruit (too much water one source says) or the seeds rot on the inside of the tomato  (that was weird). I’ve all but given up on San Marzanos, so back to good old Romas it is (however, I did plant two to see how they would develop this year). 

For those unfamiliar with San Marzano tomatoes, here’s what Google has to say, “What is so different about San Marzano tomatoes? These tomatoes are plum tomatoes, but they are typically more slender and oblong, having a firm flesh. They have fewer seeds and less water content, as well as a lower amount of sugar and acid.” That is why they are chosen for making pizza and pasta sauces. 

Tomato, Tomaaato (pronounced differently if you drag out the “a”), let’s get to today’s recipe! 

What goes together better than tomatoes and basil? Add pasta and a little parmesan and you’ve got a perfect salad. Well, at least I think so. Its simple, pure ingredients make a great stand-alone vegetarian salad. Tuna or chicken chunks can be added for more protein. But today, we’ll keep things simple. 

Roma tomatoes chopped bite-size.

Add in other ingredients such as parmesan cheese, red onion, balsamic vinegar.

Mix together.

Add cooked pasta and thinly sliced fresh basil.

Serves 4

Tomato Tomaato Basil Pasta Salad

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  • 2 cups pasta, cooked (I used mini-rigatoni)
  • 3 Roma tomatoes, chopped bite-size (remove seeds if you want less juice)
  • 2 green onions, chopped
  • 1 1/2 teaspoons red onion, chopped fine
  • 1 clove garlic, minced
  • 1 tablespoon fresh basil, thinly sliced
  • 2 teaspoons olive oil
  • 1-2 teaspoons good quality balsamic vinegar
  • 1/4 cup parmesan cheese, shredded
  • Salt and pepper, freshly ground, to taste


  1. Combine tomatoes, garlic, onion, olive oil, balsamic vinegar and parmesan cheese.
  2. Toss with cooked pasta.
  3. Sprinkle basil on top and season with salt and pepper.
  4. Let the salad sit for 15 minutes to an hour before serving (if you can wait that long). Flavor intensifies as the ingredients marry together.


This is a quick and simple version of a pasta salad and can be enhanced by adding more ingredients such as olives, artichoke hearts, pepperonis, roasted peppers, and/or other vegetables of your choice. However, sometimes simple is best.


Calories: 164 cal
Carbohydrates: 25 g
Fat: 4 g
Sodium: 132 g
Cholesterol: 4 g
Protein: 6 g
Fiber: 2 g

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