My Military Savings

Salad Recipes

Pomodoro Fresco Pasta Salad


A fresh pasta that’s summer-ready and reminiscent of an Italian bruschetta.

What You Need

  • 2 lbs. ripe tomatoes, chopped
  • 2 cloves garlic, minced
  • 1 tsp. kosher salt
  • 2 tsps. balsamic vinegar
  • 1 tsp. sugar
  • 1 large pinch of red pepper flakes
  • 1/4 cup extra virgin olive oil
  • 1 lb. pasta (your choice)
  • 1/2 cup fresh basil leaves, chopped


  1. COMBINE tomatoes, garlic, salt, balsamic vinegar, sugar, red pepper flakes, and olive oil in a large mixing bowl. Let sit for at least 1 hour to allow the flavors to develop.
  2. COOK the pasta in a large pot of salted water. Remove and drain 1 minute shy of al dente, as the pasta will soak up liquid from the sauce and soften further.
  3. RIGHT before assembling the salad, stir the chopped basil into the bowl of tomato sauce. Add the drained pasta to the sauce, stir until combined, and serve. Add cubed mozzarella if desired.


Submitted by


Ratings & Reviews

Be the first to rate & review this recipe!

Rate this Recipe

Serve.  Save.  Enjoy.