Bursting with color and taste, this easy Heirloom Tomato Pasta Salad is a fresh and flavorful summer dish! Made with colorful pasta, in-season heirloom tomatoes, and a bright and zesty dressing.

This recipe is inspired by / dedicated to one of my best friends, Berett, who grew the tomatoes I used in this recipe! She also grew all of the flowers I used in the photoshoot, including those perfect dahlias (which are her specialty!). I mean, how beautiful are these dahlias?! Berett has one of the greenest thumbs I’ve ever seen – her gardens are always exploding with beautiful flowers and produce. What’s so impressive to me is that she grows her produce from seeds!! Jon and I are hoping to grow from seeds next year, but this past year we built up our new garden beds using baby plants bought from the garden center. I used to say I have a black thumb, but now I’d say my thumb is slowly getting into dark green territory. I’m not quite at Berett’s level, but I’m working my way towards being a successful gardener!!

Today’ recipe, this Heirloom Tomato Pasta Salad, is the perfect outlet for summer produce. I combine fresh herbs, tomatoes, summer peppers, and corn with a delicious, lemon-y vinaigrette. The recipe is naturally vegan, but you can absolutely add feta, halloumi, or any proteins you like! It’s a great base for meal prep, and can fit into effortless summer dinners. I hope you love this recipe as much as I do!

Heirloom Tomato Pasta Salad FAQs

Is this Heirloom Tomato Pasta Salad good for a crowd?

Absolutely! With its delicious, savory flavor, this is the perfect pasta salad to bring to potlucks, picnics, and barbecues. The recipe is easily doubled as well!

Can I add balsamic vinegar to this recipe?

Feel free to add a small drizzle of balsamic reduction (NOT straight vinegar) to this recipe as garnish! But use sparingly – balsamic vinegar has a very strong flavor and might overpower the blend of spices in the dressing.

Can I add feta or mozzarella to this salad?

Of course! Feel free to add in any proteins or cheeses you’d like to this salad – it’s a great base!

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Heirloom Tomato Pasta Salad

Bursting with color and taste, this easy Heirloom Tomato Pasta Salad is a fresh and flavorful summer dish! Made with colorful pasta, in-season heirloom tomatoes, and a bright and zesty dressing.

Course Dinner, Lunch, Pasta, Salad, Side Dish

Cuisine Mediterranean

Keyword banana peppers, chives, corn, heirloom tomatoes, lemon, lemons, mustard, red wine vinegar, smoked paprika

Prep Time 15 minutes minutes

Cook Time 5 minutes minutes

Ingredients

Pasta Salad

• 1 lb Pasta
• 2 Pints Mini Heirloom or Cherry Tomatoes
• 1 Summer Pepper chopped
• 1 Ear Corn unshucked
• 1/4 Cup Chives minced
• 2 Tbsp Basil minced

Dressing

• Juice from 1/2 Lemon
• 1 Tbsp Red Wine Vinegar
• 1/3 Cup Extra Virgin Olive Oil
• 1 Tsp Dijon Mustard
• 1/2 Tsp Salt or more to taste
• 1/2 Tsp Dried Basil
• 1/2 Tsp Smoked Paprika
• 1/2 Tsp Garlic Powder
• 1/4 Tsp Oregano
• Pinch Cumin

Instructions

• Begin by cooking your pasta according to the package directions. Cook the pasta until just past al dente – you don't want the pasta to be too firm.
• When pasta is done cooking, drain, rinse with cold water, drain again, then set aside.
• While the pasta is cooking, prep your vegetables. For the corn, put the unshucked ear in the microwave, and microwave for 3-4 minutes. When done, let the corn cool while still in its husk. When cooled, shuck the corn then cut the kernels off. Set aside.
• Prep the rest of the veggies by cutting the heirloom tomatoes into quarters, chopping the pepper into small pieces, and finely mincing the chives and basil.
• Make the dressing by adding all dressing ingredients into a bowl, and whisking until evenly combined. Taste, and adjust seasonings to your preference.
• Once everything is ready, mix all prepped components in a large bowl. Pour of 3/4 of the dressing, and mix well. If serving immediately, mix in the remaining 1/4 of the dressing. If not, reserve the remaining 1/4 to mix in to the pasta salad right before serving.
• Garnish with extra herbs, if you'd like.
• Enjoy!

Notes

• If you can’t find mini heirloom tomatoes, regular cherry tomatoes will do just fine!
• For this recipe I used banana peppers I grew in my garden, but you can use any type of in-season pepper – bell peppers, hot Hungarian peppers, poblanos, etc.

P.S.

For more plant-forward recipes and New England lifestyle inspiration, be sure to follow along on Pinterest, Instagram, and TikTok! If you make a recipe, please tag me in the photo and use the hashtag #wellandfull so I can see! I love seeing your creations!