In summertime, there’s no such thing as too many tomatoes! Wouldn’t you agree? Whenever I visit the Ferry Plaza Farmers Market in August and September, I stock up on heirloom tomatoes from Lonely Mountain Farm. They’re incredible.
Recently, my dad gifted me a cherry tomato plant that has (surprisingly) been producing a ton of fruit, too! I’m not complaining – it’s a good problem to have. I’ve been enjoying tomatoes simply sliced and dressed in toasted fennel and anchovy or topped with homemade basil oil and flake salt.
While tomatoes shine as a starring ingredient, they also play a key supporting role in countless stellar recipes, like this grilled vegetable pasta salad. Toss them with some ditalini, seasonal produce and a simple dressing, and you’ve got the perfect side for a picnic lunch or potluck dinner.
What’s your favorite way to eat tomatoes? Let me know in a comment below!
Recipe adapted from Skinnytaste.com.
- 8 ounces ditalini
- 1 cup cherry tomatoes, halved
- 1 garlic clove, minced
- 5 tablespoons olive oil, divided
- 2 tablespoons red wine vinegar
- 1 green zucchini, cut crosswise into ¼"-thick pieces
- 1 yellow summer squash, cut crosswise into ¼"-thick pieces
- 1 bell pepper, stem and seeds removed and quartered lengthwise
- 1 small red onion, cut into ½"-thick wedges
- 1 teaspoon dried Italian seasoning
- 1 teaspoon kosher salt, plus more, to taste
- ½ teaspoon freshly ground black pepper, plus more, to taste
- 2 green onions, thinly sliced
- ½ cup fresh basil leaves, divided
- Cook ditalini according to package directions until al dente. Rinse with cold water, drain well and transfer to a large bowl. Add tomatoes, garlic, 3 tablespoons olive oil and red wine vinegar and toss to combine. Set aside.
- In another large bowl, combine the zucchini, summer squash, bell pepper, red onion, Italian seasoning, salt and pepper. Drizzle with remaining 2 tablespoons olive oil and toss to coat.
- Heat a grill pan over medium heat. Working in batches, place vegetables in the pan in a single layer and cook, turning occasionally, until grill marks are visible, 10-12 minutes. Remove from pan and set aside to cool. Cut vegetables into ½" pieces and transfer to bowl with pasta.
- Add green onions and half of the basil and stir to combine. Season with salt and pepper to taste. Top with remaining basil.
