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Double Tomato Pasta Salad


1 7 oz jar Pastene Sun Dried Tomato Halves
⅓ - ½ cup Pastene Pignoli (pine nuts)
1 cup walnuts, coarsely chopped
¼ cup Pastene Extra Virgin Olive Oil
2 tsp Pastene Minced Garlic
1 ½ tsp kosher salt, plus more to taste
½ tsp freshly ground black pepper, plus more to taste
16 oz Pastene Italian Trivella
2 lbs ripe tomatoes
2 Tbsp fresh lemon juice
1 cup fresh basil, torn
1 cup fresh baby arugula leaves


  • Drain the oil from the sun dried tomato jar into a large pot. Coarsely chop the sun dried tomatoes and add them to the pot, along with the nuts and olive oil. Set over medium-low and cook, stirring often, until the nuts are toasted, 5 to 6 minutes. Remove contents to a large bowl, then stir in the garlic and ½ teaspoon each salt and pepper. 
  • Fill the same large pot with water and bring to a boil. Season water with salt, add the pasta and cook until just pasta al dente. Drain the pasta.
  • Coarsely chop the ripe tomatoes. Add to the sun-dried tomato mixture, season with 1 teaspoon salt and stir to combine.
  • Add the drained pasta to the tomato mixture and stir to combine. Let sit until room temperature or refrigerate, about 15 minutes or up to 2 hours. Pasta salad will keep up to 3 days if refrigerated. 
  • When ready to eat, add salt to taste, lemon juice and red wine vinegar. 
  • Add in the greens and serve.

Product Used

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