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Pasta Salad with Summer Tomatoes and Aged Balsamic Recipe

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Balsamic Tomatoes and Pasta Salad

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8 ounces uncooked  pasta (elbow macaroni)
3 tablespoons Sonoma Farm Aged  balsamic vinegar
1 tablespoon minced fresh basil 
3/4 teaspoon salt 
1/4 teaspoon crushed red pepper
3 tablespoons Sonoma Farm Garlic Infused extra virgin olive oil, divided 
4 cups chopped seeded tomato (about 6 tomatoes) 
1 (1-ounce) slice white bread 
1/8 teaspoon salt 
2 tablespoons thinly sliced fresh basil 
1. Cook pasta according to package directions, omitting salt and fat. Drain and rinse with cold water; drain. Cover and chill.
2. Combine Sonoma Farm balsamic vinegar, 1 tablespoon basil, 3/4 teaspoon salt, and crushed red pepper in a large bowl. Add 2 tablespoons garlic oil and, stirring with a whisk. Add cooked pasta and tomato; toss well to coat.
3. Place bread in a food processor; pulse 5 times or until coarse crumbs measure 1/2 cup. Heat remaining 1 tablespoon garlic oil oil in a nonstick skillet over medium-high heat. Add breadcrumbs; sauté 2 minutes or until browned and crisp, stirring frequently. Remove from heat; stir in 1/8 teaspoon salt. Cool. Serve with pasta mixture and sliced basil.