Summer Pasta Salad with No-Cook Heirloom Tomato Sauce
This fresh flavored summer pasta salad with no-cook heirloom tomato sauce could not be easier to prepare! The flavor of the sauce evolves the longer it sits, so be sure to make it ahead of time.
Yield: 6 servings
For the no-cook tomato sauce
  • 3 large very ripe tomatoes (about 1.5 lb)
  • 2 whole peeled garlic cloves, smashed
  • ¼ cup chopped fresh herbs (I used parsley and chives)
  • ½ cup extra virgin olive oil
  • salt and freshly ground pepper, to taste
  • pinch of ground coriander
For the pasta salad
  • 1 lb pasta, cooked to al dente and drained
  • 8 oz bocconcini, quartered
  • ¼ cup toasted pine nuts
  • splash of red wine vinegar
  • red pepper flakes, to garnish
For the tomato sauce
  1. Roughly chop the tomatoes and combine them with the remaining ingredients in a large bowl. Allow to sit at room temperature for 1-2 hours.
  2. Taste and season again after the sauce has had time to rest. Remove the chunks of garlic. Set aside.
For the pasta
  1. Once the sauce is ready and the pasta is cooked, mix together all of the pasta salad ingredients. Season to taste with the red wine vinegar, salt, and black pepper. Serve with red pepper flakes for garnish.
Adapted slightly from Food52
Recipe by Joanne Eats Well With Others at