Summer Pasta with Tomatoes & Peas
This Summer Pasta with Tomatoes & Peas recipe is the most delicious summertime pasta salad. It's fresh, herbaceous, light, and super yummy!
Ingredients
- 1/4 cup1/4 cup 1/4 cupItalian Nut Crumbs
- 12 oz12 oz 12 ozFrozen Peas, (1 package)
- 1 pint1 pint 1 pintCherry Tomato
- fresh Basil
- 1/3 cup1/3 cup 1/3 cupWhite Balsamic Vinegar, or balsamic vinegar
- 2 Tbsp2 Tbsp 2 TbspWater
- 2 tsp2 tsp 2 tspSalt, or garlic salt
- 1/2 Tbsp1/2 Tbsp 1/2 TbspGranulated White Sugar
- 2 tsp2 tsp 2 tspFresh Tarragon
- 2 cloves2 cloves 2 clovesGarlic, large
- 1/4 cup1/4 cup 1/4 cupExtra Virgin Olive Oil
- 1/4 cup1/4 cup 1/4 cupBasil Infused Olive Oil
- 1 lb1 lb 1 lbPasta Shells



Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Put on a giant pot of salted water to boil
- Clean cherry tomatoes and chop in half or quarters
- Chop up fresh basil, garlic, and tarragon and set aside
- Once the pasta is fully cooked, rinse with cold water until pasta is fully cooled
- Add the tomatoes, frozen peas, and fresh basil to the pasta
- For the dressing: Whisk together vinegar, water, salt, sugar, tarragon, garlic, and olive oil
- Dress the pasta and toss thoroughly
- Store in the fridge at least 1 hour before serving. Serve cold and enjoy!
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About This Recipe
Coconut Free Dairy Free Egg Free Pescetarian Plant Based Salads Shellfish Free Side Dishes Vegan VegetarianNever Miss a Bite
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