Cherry Tomato and Basil Pasta Salad


Tomato season is an exciting time of year. This recipe really highlights the sweet and juicy qualities of fresh vine-ripened cherry tomatoes. It is great served warm or cold. Try adding grilled chicken or shrimp to make this recipe an entrée.


  • 5 tablespoons extra virgin olive oil, divided
  • 1 small sweet onion, sliced
  • 2 pints cherry tomatoes, cut in half
  • 2 cloves garlic, minced
  • 2 tablespoons red wine vinegar
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 3 cups cooked whole wheat fusilli pasta or your favorite type of pasta
  • 1/4 cup fresh basil, minced
  • 1/4 cup Parmesan, shredded


  1. Heat 1 tablespoon of extra virgin olive oil in a medium saucepan over medium heat.
  2. Add onion and cook, stirring often, until softened, about 4 minutes.
  3. Add tomatoes and garlic and cook, stirring occasionally, until tomatoes beginning to release juices, 4-6 minutes.
  4. Add vinegar and remaining oil; season with salt and pepper.
  5. Add cooked pasta. Stir to combine.
  6. Garnish with fresh basil and Parmesan cheese.

Recipe Developed by: Chef Ashley R. Van Cise, RDN, LD