Easy Summer Pasta
I created this summer pasta to use up my fresh garden tomatoes and basil at their peak flavor.
You’ll love every bite bursting with sweet tomatoes, fragrant basil, and silky pasta.
It tastes similar to pesto but fresher, lighter, and irresistibly delicious.
Main Ingredients
- Dried pasta: Any pasta shape works—choose your favorite or use what you have on hand.
- Olive oil: Use a good-quality extra virgin olive oil for the best flavor.
- Roasted cashew nuts: Chop finely for a creamy, nutty texture without overpowering the tomatoes.
- Hard cheese (such as grated Parmesan, Pecorino, or aged Cheddar): Grate finely so it blends smoothly into the pasta.
- Tomatoes: Dice finely to release their sweet, juicy flavor into the sauce.
- Basil: Chop just before using to keep its aroma fresh and vibrant.
- Salt and ground black pepper: Season to taste, enhancing the natural sweetness of the tomatoes and basil.
How to Make Pasta Salad
- Cook the pasta: Boil pasta in salted water until al dente, then drain and let cool slightly.
- Chop the ingredients: Finely dice tomatoes, chop basil, and roughly chop roasted cashews.
- Mix and serve: Toss pasta with tomatoes, basil, cashews, olive oil, cheese, salt, and pepper until well combined.
How to Store and Reheat Pasta Salad
- Store: Keep pasta salad in an airtight container in the refrigerator for up to 3 days.
- Reheat (if desired): Warm gently in the microwave for 30–60 seconds, or let sit at room temperature for 15 minutes.
- Refresh flavors: Drizzle with a little extra olive oil and sprinkle with fresh basil and add more cheese before serving again.
Related Recipes from My Garden to Table
- Tom Yum Pasta : With bold Thai flavor. I used ingredients from my garden as well.
- Homemade Marinara sauce
- Thai Drunken Spaghetti : Another perfect summer pasta packs with fiber and flavor!
Easy Summer Pasta
I created this summer pasta to use up my fresh garden tomatoes and basil at their peak flavor.You’ll love every bite bursting with sweet tomatoes, fragrant basil, and silky pasta.It tastes similar to pesto but fresher, lighter, and irresistibly delicious.
Equipment
- 1 pot
Ingredients
- ½ lb dried pasta (any shape pasta works)
- ½ cup olive oil
- ½ roasted cashew nuts
- ½ – 1 cup grated Parmesan, Pecorino, or Aged Cheddar
- 3 cups diced tomatoes
- 1 cup chopped basil
- 1 tsp salt
- ½ tsp ground black pepper
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add pasta and cook until al dente according to package directions. Drain the water.
- Prepare the fresh ingredients: While the pasta cooks, finely dice the tomatoes, chop the basil, and roughly chop the roasted cashews.
- Combine everything: In a large mixing bowl, add the cooked pasta, tomatoes, basil, cashews, olive oil, and grated cheese. Season with salt and ground black pepper.
- Toss and serve: Mix until the pasta is evenly coated with the fresh tomato-basil mixture. Serve immediately and enjoy!
Video
@stickyricethaikitchen Summer Pasta Ingredients 1/2 lb dried pasta (about 250 grams) 1/2 cup olive oil 1/2 cup roasted cashew nuts (or any nuts of choice ) 1 cup grated Parmesan, Pecorino, or Aged cheddar 3 cups diced tomatoes #pasta#summerpasta#gardentotable 1 cup chopped basil 1 tbsp chopped garlic 1 tsp salt 1/2 tsp black pepper
♬ Almost forgot that this was the whole point – Take my Hand Instrumental – AntonioVivald
Notes
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