Sicilian Pasta Salad with Tomatoes, Olives & Fresh Herbs
Do you have a go-to summer pasta dish? This Sicilian pasta salad with tomatoes, olives and fresh herbs is mine. I learnt the basic recipe from my Sicilian sister-in-law many years ago and as the tomato season draws nigh, I wait in eager anticipation. Andiamo!
Sicilian Pasta Salad
It’s a very simple recipe, so the quality of the ingredients is crucial. Ripe, juicy flavoursome tomatoes are a must as is a good flavoursome cold pressed olive oil. When I was first shown how to make this Sicilian pasta salad, it only had eight ingredients: olive oil, tomatoes, olives, garlic, basil, salt, pepper and pasta. Of course, it’s very adaptable and I change it a little each time I make it. I tend to use whatever fresh herbs I have to hand, although basil is my favourite. I also add a dash of chilli sauce. Just ensure the sauce marinades for at least an hour before adding the pasta and it will never cease to delight. Buon appetito, but beware the post-prandial abbiocco which follows if you overindulge.
Vegan Summer Pot Luck
This Sicilian pasta salad is a great dish for summer as the only cooking required is the pasta. It can also be made well in advance and is just as delicious the next day. I tend to make double the quantity I need, just so we have enough for the morrow. It makes a good pot-luck dish for this very reason. As the dish is vegan and can easily be gluten-free too, everyone can tuck in with complete freedom. Serve it warm as soon as the pasta is added or at room temperature, but don’t eat it straight from the fridge. I find the flavour and texture is spoiled when cold. All we need now is for some Italian style sunshine before summer’s over. Magari!
Gluten Free Pasta
I used brown rice fusilli pasta this time, just to see how a gluten-free pasta would stack up. I was actually quite impressed. Molto delizioso. I’m lucky enough not to be gluten intolerant, but it’s good to know there are an increasing amount of good quality gluten-free ingredients out there. The pasta came from Suma with my latest order along with the olive oil, olives, capers and black pepper. In the end I decided not to use the capers.
Sicilian Pasta Salad – Get the Recipe
- 250 g ripe fragrant & juicy tomatoes - chopped
- 20 black olives - pitted & quartered
- 4 tbsp good quality extra virgin olive oil
- 2 cloves garlic - finely chopped
- small bunch of basil or other herbs - chopped I used marjoram, thyme & chives
- good grinding of black pepper
- pinch of sea salt
- ½ tsp chilli sauce optional
- 320 g of fusilli pasta I used organic brown rice fusilli
- Place all but the pasta into a large bowl. Give it a good stir and leave to marinate for an hour.
- Cook the pasta as per instructions. Drain it and mix into the other ingredients.
- Serve warm or at room temperature.
Keep covered in the fridge for up to 36 hours, but bring to room temperature before serving and stir well.
Double or triple quantities for larger gatherings.
This Sicilian pasta salad with tomatoes, olives and herbs is my tenth recipe for the Suma Blogger’s Network.
The salad also goes to Jac at Tinned Tomatoes for Meat Free Mondays.
Cook Once Eat Twice at Searching for Spice gets a share as well.
As does #CookBlogShare which is hosted by Recipes Made Easy this week.
Lastly I’m sending this Sicilian pasta salad to Le Coin de Mel for #FreeFromFridays as it’s pretty much everything free.
Sicilian Pasta Salad. PIN IT.
Some of the ingredients for this recipe were provided by Suma. I was not expected to write a positive review and all opinions are, as always, my own. Thanks to my readers for supporting the brands and organisations that help to keep Tin and Thyme blythe and blogging.