Description
This refreshing no-cook creamy tomato pasta blends juicy cherry tomatoes with a luscious garlic cream sauce, creating an easy, satisfying summer meal that comes together in minutes without additional cooking after the pasta is prepared.
Ingredients
Pasta
- 12 oz cooked pasta, cooled
Vegetables & Herbs
- 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
- Salt and pepper, to taste
Instructions
- Prepare the sauce. In a medium bowl, whisk together the softened cream cheese, Greek yogurt, olive oil, minced garlic, grated Parmesan, salt, and pepper until smooth and creamy.
- Add fresh ingredients. Gently fold the halved cherry tomatoes and fresh basil into the sauce mixture, ensuring they are evenly coated without crushing the tomatoes.
- Combine with pasta. Toss the cooled cooked pasta into the tomato and cream sauce mixture until well combined and the pasta is fully coated.
- Chill before serving. For best flavor, refrigerate the pasta salad for at least 15 minutes before serving to allow the flavors to meld and the pasta to absorb the creamy sauce.
Notes
- Rotini, penne, or bow tie pasta are ideal choices for this recipe as their shapes hold the sauce well.
- For added protein, consider including mozzarella balls or grilled chicken.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: No-Cook
- Cuisine: Italian-American
