Tomato Pasta Salad with Tomato Salad Dressing

tompastasaladSummer time and the living is easy…..So is this recipe for Tomato Pasta Salad.  Take it to your next picnic.  Add some grilled meat or veggies on the side and you have a nice meal. Cilantro and cumin are a staple in my spice pantry.  Delicious.


  • 8 oz medium-sized and spiral or penne shaped pasta
  • Salt and freshly ground black pepper
  • 2 cups diced 1 inch-sized tomatoes or halved cherry tomatoes
  • 3/4 cup diced red onion
  • 1/2 english cucumber cut into 1/2 inch dice
  • 1/2 cup pitted black olives
  • 1/4 cup chopped fresh cilantro
  • 1-2 teaspoons ground cumin
  • 1-2 teaspoons sumac or ground dulse (optional)
  • 1-3 tablespoons lemon juice
  • 1/4 – 1/2 cup Tomato Salad Dressing

Bring 3 quarts of water to a boil in a large saucepan.  Add the pasta and 2 tablespoons of salt.  Stir, and then boil for 8 to 10 minutes.  Drain the pasta into a colander and let sit for 5 minutes, do not rinse.

Combine the tomato, onion, cucumber, olives, cilantro, 1 teaspoon cumin, 1 tablespoon lemon juice, salt and pepper to taste in a large bowl.  Mix well.

Add the pasta to the bowl of vegetables and mix well.  Add 1/4 cup of the tomato dressing and mix again.

Taste the salad and adjust seasonings by adding additional cumin, lemon juice, salad dressing and salt and pepper as needed. Serve immediately.

This recipe would be great with some fresh mint or fresh basil or dill torn over the top.  Some feta cheese would be a nice addition or fresh mozzarella.


  • 1 cup tomato juice
  • 1/4 cup red wine vinegar
  • 1 small red onion, chopped
  • 1 tablespoon Dijon mustard
  • 1 – 2 teaspoons sugar
  • 1/2 cup extra-virgin olive oil
  • Salt and freshly ground black pepper

Combine the tomato juice, vinegar, onion, mustard, 1 teaspoon of the sugar, and the oil in a blender or food processor.  Add salt and pepper to taste.  Blend for 1 minute to mix well.

Taste and add additional sugar or more salt and pepper if needed.  Process until combined, about 15 seconds.  Serve immediately.  Store left-overs in a covered jar in the refrigerator for up to 2 weeks.


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