Description
This refreshing no-cook creamy tomato pasta combines juicy cherry tomatoes with a rich garlic cream sauce, making for an easy, flavorful summer meal that is ready in just minutes. Perfectly chilled and tossed with cooked pasta, it offers a delightful balance of creamy texture and fresh ingredients.
Ingredients
Pasta and Vegetables
- 12 oz cooked pasta, cooled
- 2 cups cherry tomatoes, halved
- Fresh basil, to taste
Sauce
- ½ cup cream cheese, softened
- ¼ cup Greek yogurt
- 2 tbsp olive oil
- 2 garlic cloves, minced
- ¼ cup grated Parmesan cheese
- Salt and pepper, to taste
Instructions
- Prepare the Sauce: In a bowl, whisk together the cream cheese, Greek yogurt, olive oil, minced garlic, grated Parmesan, salt, and pepper until smooth and creamy to form the sauce base.
- Add Tomatoes and Basil: Gently fold the halved cherry tomatoes and fresh basil leaves into the creamy sauce mixture, ensuring they are evenly coated without breaking the tomatoes.
- Toss with Pasta: Combine the cooled cooked pasta with the creamy tomato mixture, tossing thoroughly to ensure every piece of pasta is well covered in sauce.
- Chill Before Serving: For best flavor and texture, chill the pasta in the refrigerator for about 15 minutes before serving. This step is optional but enhances the refreshing quality of the dish.
Notes
- Rotini, penne, or bow tie pasta varieties work best for holding the sauce.
- Add mozzarella balls or grilled chicken to increase protein content.
- The pasta must be fully cooled before mixing to maintain the creamy texture.
- This dish is perfect for warm weather and can be served as a light main course or side.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: No-Cook
- Cuisine: Italian-American
