Herby Parmesan Tomato Pasta Salad

This Herby Parmesan Tomato Pasta Salad is nice and cozy but also bursting with fresh flavors!  It’s great for lunch, dinner or a side dish to bring to a potluck.

 It’s almost Halloween and my garden is still producing so many tomatoes.  I wasn’t planning to still be sharing summery recipes with you at this point but I don’t know what else to do with them 🙂  This Herby Parmesan Tomato Pasta Salad is cozy enough to eat in crisp fall weather but you still get some fresh flavors of summer.

My husband has work potlucks often and always asks if I can make something for him to bring.  Pasta salad is my go-to and I happened to throw this one together really quickly with just a few ingredients I had on hand and in the garden.

Herby Parmesan Tomato Pasta Salad Recipe Ingredients

• Pasta – As you can see, I used regular sized shell pasta for my pasta salad but you can use any kind of bite size pasta you prefer.  Gluten free pasta will work just fine.
• Parmesan Cheese – I used the grated parmesan that you get with our pizza.  Freshly grated parmesan cheese would be good too, but I love how fine the store-bought stuff is.
• Tomato – I’m still getting tomatoes in the garden so I was able to use some assorted garden tomatoes and the flavor was so nice!  You can use whatever kind of tomatoes you have on hand.
• Chickpeas – I like to add chickpeas for a little extra protein, and I also just really like chickpeas.  You could also add white beans.
• Fresh Herbs – I used a mixture of fresh basil, thyme and parsley.  These were the herbs that I had in my garden and they went together really well.  You can use whatever fresh herbs you prefer.  I like to have a mix for different flavors but one type of herb will be delicious too!
• Olive Oil – I use the olive oil to help make the dressing for the pasta salad.  I like to use extra virgin olive oil.  You can easily cut back on the amount of oil if you like, or even omit it altogether if you don’t eat oil.
• Red Wine Vinegar – Any kind of vinegar will work for this recipe, you could even use lemon juice.  I originally wanted to use balsamic vinegar but didn’t end up having it on hand so I used red wine vinegar instead and it turned out so good!
• Garlic – I threw in one large clove of garlic that I finely minced.  I love the sharp flavor of garlic so I don’t mind if I get a little piece in one of my bites.  If you don’t love raw garlic quite so much you can use granulated garlic. 
• Salt and Black Pepper – To taste.

How To Make Herby Parmesan Tomato Pasta Salad

This pasta salad is so easy to make, there are only a few simple steps:

1. Start by cooking your pasta.  Bring a large pot of water to a boil and add in dry pasta and a big pinch of salt (optional).  Cook pasta according to package directions, drain pasta and add it back to the pot or to a large bowl.  Add a teaspoon or two of olive oil, mix pasta together and let cool, 15-20 minutes.  You can also run the pasta under cold water for a faster cooling down process.
2. To the cooled pasta, add the olive oil, vinegar and parmesan cheese.  Mix well until everything is combined.  Next, add the tomatoes, chickpeas, garlic, fresh herbs and salt and pepper.  Mix everything together, give it a taste and adjust seasonings/ingredients to your liking.

Pasta Salad Frequently Asked Questions

• Is this recipe gluten free?  No, I used wheat pasta but it can easily be made with gluten free pasta.
• Is this pasta salad vegan?  No, It has parmesan cheese in it, but it can easily be made vegan by using a vegan version of parmesan cheese, or just plain nutritional yeast.
• Can I make this ahead of time?  Yes, I would suggest 1-2 days ahead, but preferably 1.
• How long will leftovers keep in the refrigerator?  If stored in an airtight container, leftovers should keep at least 4 days.

Have a question I didn’t answer?  Ask me in the comment section below and I will get back to you ASAP!

Looking For More Vegetarian Pasta Salad Recipes?

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Fall Pasta Salad with Butternut Squash and Feta

Loaded Greek Chickpea Pasta Salad

Herby Parmesan Tomato Pasta Salad

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• Author: She Likes Food
• Yield: 4-6 1x
• Diet: Vegetarian

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Description

This Herby Parmesan Tomato Pasta Salad is so bright and flavorful!  It’s great for dinner, lunch or a potluck side dish!

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Ingredients

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• 1 lb dry pasta, I used shells
• 1/3 cup extra virgin olive oil
• 2/3 cup grated parmesan cheese (I used the kind you buy in a shaker)
• 1/4 cup red wine vinegar, or more if desired
• 2–3 cups diced tomatoes, I used a mixture of cherry, Roma and regular
• 1 (15 oz) can chickpeas, drained and rinsed
• 1–2 cloves minced garlic
• 1/2 cup chopped assorted fresh herbs, such as parsley, thyme, basil, oregano, dill, cilantro
• Salt and Black Pepper, To taste

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Instructions

1. Start by cooking your pasta.  Bring a large pot of water to a boil and add in dry pasta and a big pinch of salt (optional).  Cook pasta according to package directions, drain pasta and add it back to the pot or to a large bowl.  Add a teaspoon or two of olive oil, mix pasta together and let cool, 15-20 minutes.  You can also run the pasta under cold water for a faster cooling down process.
2. To the cooled pasta, add the olive oil, vinegar and parmesan cheese.  Mix well until everything is combined.  Next, add the tomatoes, chickpeas, garlic, fresh herbs and salt and pepper.  Mix everything together, give it a taste and adjust seasonings/ingredients to your liking.

Notes

See notes in post or comment with any questions!

• Category: Vegetarian, Lunch
• Method: Stovetop
• Cuisine: American