If you’re looking for a flavorful dish, this tomato confit pasta salad is just the ticket! Juicy summer tomatoes and savory garlic come together to create something truly special. It’s all about bringing out the best of those ripe tomatoes.
Solves busy weeknight dinners, prevents soggy pasta, reduces prep waste, and delivers fresh Mediterranean flavors with simple ingredients and make-ahead steps.
I always want to enjoy fresh ingredients that suit my dietary needs. This recipe helps me use overripe tomatoes I might otherwise toss. It brings deliciousness to my table without compromising health. Plus, it’s so simple, which is a big help for busy weeks.
What I love about this salad is how easy it is to prepare. With only about 10 minutes of prep and an hour of cooking, it fits right into my schedule. And you can enjoy it hot, cold, or at room temperature, making it pretty versatile for any occasion.
If you’re in the mood for something sweet to finish your meal, try out my Brown Butter Cupcakes. They’re a lovely treat that pairs nicely with this salad!
Table of contents
Why You Will Love This Recipe
- Flavor Explosion: The mix of sweet, savory, and garlicky flavors from the tomato confit elevates the pasta and makes every bite a joy.
- Simple Prep: With just a few easy steps, you can whip up this dish without any fuss, leaving you more time to enjoy your meal.
- Versatile Serving: This pasta salad is great warm, at room temperature, or even cold, making it perfect for any occasion or craving.
- Storing Leftovers: If you have any, you can keep them in the fridge for a day, but it’s best enjoyed fresh for that vibrant flavor.
Delicious Mediterranean Tomato Confit Pasta Salad
- Prep Time: 10 minutes
- Cool Time: N/A
- Cook Time: 1 hour
- Total Time: 1 hour 10 minutes
- Yield: 6 servings 1x
- Category: salad
- Method: Baking and Mixing
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
A flavorful Mediterranean tomato confit pasta salad, perfect for a refreshing meal.
Ingredients
- 26 oz cherry tomatoes, ripe and plump
- 6 garlic cloves, fresh and chopped
- 1 cup olive oil, good quality
- 3 anchovy fillets, or substitute with capers or chopped olives for a vegetarian option
- 1 tsp dijon mustard
- 1 tbsp honey, or substitute with maple syrup for a vegan option
- 2 tbsp lemon juice, fresh
- 17 oz pasta, your favorite shape
- 1/2 red onion, finely sliced
- 1/2 cup basil leaves, sliced
- 1 tsp chili flakes, optional
- salt and pepper, to taste
Instructions
- Roast Tomatoes: Start by spreading 26 oz of cherry tomatoes on a baking sheet. Roast them at 375F for about 1 hour until they look burst and slightly caramelized, filling your kitchen with a sweet aroma. This step enhances their natural flavors, so be careful not to rush or burn them!
- Mix Dressing Ingredients: Whisk together 1 cup of olive oil, 6 chopped garlic cloves, and 3 anchovy fillets (if using) in a large bowl. The mixture should smell aromatic and inviting. Ensure not to add too much oil, or it could become too greasy.
- Combine with Pasta: Cook 17 oz of your favorite pasta according to package instructions. Once cooked, add the warm pasta to the bowl with the dressing while it is still warm. The heat will help the pasta soak up those delicious flavors. Do not let it sit too long before tossing, or the pasta might absorb all the dressing and become dry.
- Toss in Roasted Tomatoes: Gently fold the roasted tomatoes into your pasta. You will see the beautiful colors mix together; just be careful not to mash the tomatoes while mixing, as you want some chunks left for texture.
- Season to Taste: Sprinkle with salt and pepper according to your liking before serving. This final touch brightens up the dish, so taste as you go. Avoid going overboard with salt, especially if you have already seasoned the pasta water.
- Serve & Enjoy: Chill the salad for a bit or serve it warm. You will notice the flavors meld beautifully either way. Just keep an eye on storing leftovers separately if you want to avoid mushy pasta.
Notes
- Storage Tips: Store in an airtight container in the fridge for up to one day.
- Expert Tips: Use ripe cherry tomatoes for best flavor. Roast tomatoes low and slow to enhance sweetness. Reserve pasta water to adjust dressing consistency. Toss warm pasta to enhance flavor absorption. If using anchovies, mash them into a paste for better distribution.
- Reheating Instructions: For leftovers, gently heat in a microwave to warm it again or enjoy it chilled.
- Serving Suggestions: Serve with grilled chicken or shrimp for protein. Pair with crusty bread for a complete meal. Garnish with fresh basil or burrata for visual appeal. Present on a large platter for buffet styles.
- Recipe Variations: Add grilled vegetables for extra texture. Incorporate feta cheese for creaminess. Mix in arugula for a peppery bite. Include roasted pine nuts for crunch.
- Ingredient Notes: Select plump and shiny cherry tomatoes for sweetness. If you prefer less garlic, use fewer cloves. Good quality olive oil enhances the dressing, but you may substitute with avocado oil for a lighter flavor. For a milder onion flavor, soak finely sliced red onion in cold water for a few minutes.
Nutrition
- Serving Size: 1 serving
- Calories: 676
- Sugar: 10g
- Sodium: 42mg
- Fat: 38g
- Saturated Fat: 5g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 72g
- Fiber: 4g
- Protein: 13g
- Cholesterol: 1mg
Ingredient Notes
- Cherry tomatoes: You’ll want ripe cherry tomatoes to bring a lovely sweetness to the dish. Look for ones that are plump and shiny, those are usually the best!
- Garlic cloves: Fresh garlic is key for that aromatic punch in the confit. If you can, use larger cloves for a more robust flavor, but scale it back if you’re sensitive to garlic.
- Olive oil: Go for a good quality olive oil since it’s the star of the dressing! You can swap it with avocado oil for a lighter flavor but be sure to keep that richness.
- Anchovy fillets: These add a savory depth. If you’re not a fan, you can skip them or sub with capers for a different kick of umami.
- Dijon mustard: A little Dijon brings a nice tang and creaminess to the dressing. If you’re out, a pinching of yellow mustard can work in a pinch too!
- Honey: Adding honey balances the acidity beautifully. Feel free to replace it with maple syrup for a vegan twist, just adjust to taste.
- Lemon juice: Fresh lemon juice brightens everything up! Roll the lemon on the counter first to get more juice out of it, trust me, it works!
- Pasta: Use your favorite pasta shape! I love a short pasta for this dish, but long pasta works, just remember to adjust cooking time accordingly.
- Red onion: Finely sliced red onion gives a nice crunch and sweetness. If it’s too sharp for you, soak it in cold water for a few minutes to mellow it out.
- Basil leaves: Fresh basil adds a lovely herby note. If you’re short on basil, try using fresh parsley instead for some freshness.
- Chili flakes (optional): They’re great if you like a bit of heat. If spice isn’t your thing, feel free to leave them out or swap for a pinch of black pepper.
- Black pepper: Freshly cracked pepper brings warmth and depth. Adjust to your heat preference, a little goes a long way here!
- Cherry tomatoes: You’ll want ripe cherry tomatoes to bring a lovely sweetness to the dish. Look for ones that are plump and shiny, those are usually the best!
- Garlic cloves: Fresh garlic is key for that aromatic punch in the confit. If you can, use larger cloves for a more robust flavor, but scale it back if you’re sensitive to garlic.
- Olive oil: Go for a good quality olive oil since it’s the star of the dressing! You can swap it with avocado oil for a lighter flavor but be sure to keep that richness.
- Anchovy fillets: These add a savory depth. If you’re not a fan, you can skip them or sub with capers for a different kick of umami.
- Dijon mustard: A little Dijon brings a nice tang and creaminess to the dressing. If you’re out, a pinching of yellow mustard can work in a pinch too!
- Honey: Adding honey balances the acidity beautifully. Feel free to replace it with maple syrup for a vegan twist, just adjust to taste.
- Lemon juice: Fresh lemon juice brightens everything up! Roll the lemon on the counter first to get more juice out of it, trust me, it works!
- Pasta: Use your favorite pasta shape! I love a short pasta for this dish, but long pasta works, just remember to adjust cooking time accordingly.
- Red onion: Finely sliced red onion gives a nice crunch and sweetness. If it’s too sharp for you, soak it in cold water for a few minutes to mellow it out.
- Basil leaves: Fresh basil adds a lovely herby note. If you’re short on basil, try using fresh parsley instead for some freshness.
- Chili flakes (optional): They’re great if you like a bit of heat. If spice isn’t your thing, feel free to leave them out or swap for a pinch of black pepper.
- Black pepper: Freshly cracked pepper brings warmth and depth. Adjust to your heat preference, a little goes a long way here!
Recipe Tips
- If using tomatoes that are less sweet, opt for very ripe cherry tomatoes for roasting to boost their natural flavor.
- When combining your pasta and dressing, warming the pasta beforehand helps it soak up the dressing better for a fuller taste.
- For a dressing that feels too oily, a small splash of reserved pasta water can help adjust the thickness and flavor.
- If your pasta seems too dry, keeping the pasta and dressing separate until serving can prevent unwanted absorption.
- When using anchovies, mashing them into a paste before adding ensures a more balanced flavor throughout the dressing.
Serving Suggestions
Serve tomato confit pasta salad with grilled chicken or shrimp for additional protein. Pair it with crusty bread for a complete meal experience.
This pasta salad works well in other dishes like summer potlucks and barbecues. It adds flavor and substance to lunch menus or picnic spreads.
Garnish with fresh basil or burrata for visual appeal. A drizzle of olive oil or balsamic reduction can enhance presentation.
Recipe variations
- You can use grape tomatoes instead of cherry tomatoes for a slightly different flavor profile in your pasta salad.
- Add 1 tsp dried oregano or 1/2 tsp smoked paprika to bring an exciting twist to the seasoning.
- Either incorporate crumbled feta cheese for creaminess or mix in arugula for a peppery bite for extra flavor.
- If you scale the recipe, you can increase pasta to 34 oz and tomatoes to 30 oz to serve more guests.
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How to Store?
To keep your tomato confit pasta salad fresh, follow these storage tips:
Refrigeration: Store salad in an airtight container in the fridge for up to one day to maintain flavor and texture.
Freezing: Place salad in a freezer bag, remove excess air, and freeze for up to three months. Thaw overnight in the fridge.
Separating Components: Store pasta and dressing separately in airtight containers for up to one day to prevent sogginess. Mix before serving.
Other Recipes You’ll Love
- Oyster Mushroom Tacos
- Lions Mane Mushroom Steaks
- Shiitake Mushrooms and Asparagus
- Gochujang Potato Salad
If you enjoyed this tomato confit pasta salad or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. I appreciate taking time to read about this recipe, thank you!
