Creamy Tomato Pasta Salad with Romano
A refreshing and satisfying pasta salad perfect for lunch, featuring al dente pasta tossed in a creamy, tangy tomato dressing with fresh tomatoes, basil, and sharp Romano cheese.
Ingredients
- •8 oz (about 2 cups) rotini or fusilli pasta
- •1 cup cherry tomatoes, halved
- •1/2 cup mayonnaise
- •1/4 cup tomato paste
- •2 tablespoons red wine vinegar
- •1 tablespoon olive oil
- •1 teaspoon dried oregano
- •1/2 teaspoon garlic powder
- •1/4 teaspoon black pepper
- •1/4 cup grated Pecorino Romano cheese, plus more for garnish
- •2 tablespoons fresh basil, chopped
- •Salt to taste
Dietary Info
Instructions
- 1
Cook the pasta according to package directions until al dente. Drain well and rinse with cold water to stop the cooking and cool the pasta. Set aside.
- 2
While the pasta cooks, prepare the dressing. In a medium bowl, whisk together the mayonnaise, tomato paste, red wine vinegar, olive oil, dried oregano, garlic powder, and black pepper until smooth.
- 3
Add the grated Pecorino Romano cheese to the dressing and mix well. Taste and season with salt as needed.
- 4
In a large bowl, combine the cooled pasta, halved cherry tomatoes, and chopped fresh basil.
- 5
Pour the creamy tomato dressing over the pasta mixture. Toss gently until all the pasta and vegetables are evenly coated.
- 6
Serve immediately or chill in the refrigerator for at least 30 minutes for flavors to meld. Garnish with additional grated Pecorino Romano cheese and fresh basil before serving.
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