I know the 4th isn’t my holiday. I’m Canadian and we already had our moment on Wednesday, poutine and all. But I’m not about to let a technicality keep me from a good long weekend spread. And if there’s ever a time of year built for a pasta salad, it is NOW.
So I went all in on tomatoes. Not one, not two, but threeee ways. Cherry tomatoes blistered and squished down in a pan until they’re jammy and almost caramelized. Sun-dried tomatoes for that concentrated, salty-sweet punch. And a fresh roma grated straight into the dressing to bring a pop of freshness.
Then we toss all of that with orecchiette, a can of white beans to make this dinner worthy. Most pasta salads require a long chill, but this one is great cause it’s ready immediately and so bold, plus it holds up great sitting out in the sun for a few hours, which is really the test of a good pasta salad.
triple tomato pasta
and white bean salad
TOTAL TIME: 45 minutes
SERVES: 4
make it vegan: Use a plant-based feta.
make it GF: ✅ use GF pasta
make it DF: ❌
add a protein: This works well with grilled chicken or shrimp piled on top, or a soft boiled egg halved and nestled in.
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