Garlicky Marinated-Tomato Pasta Salad

This fresh-tasting salad will brighten up your summer.

Whip this easy salad up this summer.

Level: Easy
Serves: 4


  • ¼ c. extra-virgin olive oil
  • 3 large garlic cloves
  • 1¼ lb. mixed tomatoes
  • ½ tsp. coarse salt
  • pinch of red pepper flakes
  • ⅓ c. basil
  • 1½ tsp. lemon zest
  • 8 oz. whole wheat rigatoni
  • ½ c. mascarpone cheese
  • black pepper


  1. Heat ¼ cup extra-virgin olive oil in a medium saucepan over medium-low heat.
  2. Add 3 large garlic cloves (very thinly sliced) and cook, stirring, until golden and crisp, about 5 min.
  3. Reserve oil and garlic separately, and let cool to room temperature.
  4. Combine 1¼ lb mixed tomatoes (any size or color; sliced or quartered), ½ tsp coarse salt, a generous pinch of red pepper flakes, ⅓ cup torn basil, and 1½ tsp lemon zest.
  5. Add reserved oil.
  6. Let stand, 20 to 30 min. Meanwhile, cook 8 oz whole wheat rigatoni.
  7. Drain, and let cool slightly, then toss pasta with tomatoes and garlic.
  8. Dollop with ½ cup mascarpone cheese.
  9. Season with black pepper to taste.

448 cal per serving

This story originally appeared in the June 2016 issue of Dr. Oz The Good Life.

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