Heirloom Tomato Herb Pasta Salad

Really delicious and easy for weeknight meal. I added feta cheese to the mix and it made it much better, I also added garlic because why not!

• Ladia

• New York City

• 8/30/2022

My crew all loved it, kids included. I used basil, oreganao, parsley and a little dill. Like other reviewers, I also used full fat greek yoghurt.

• stephaniebeckner

• Alexandria, VA

• 3/31/2018

Not that great

• Anonymous

• 9/1/2017

This was yummy and easy! I used organic plain Greek yogurt instead of creme fraiche, used seasoned wine vinegar, half a red onion, and a handful of dandelions with a squirt of basil paste, instead of listed herbs. Added herb & olive oil marinated mini mozzarella and grilled Tofurkey on top. It was great - will make again!

• gellygarcia

• Salinas, CA

• 9/8/2012

This was a great weeknight meal. My mods: Swapped creme fraiche for one whole single-serve container greek yogurt Used the same amount of dressing with about 3/4 pound of pasta Ample fresh herbs Used romas (cheaper) and broiled them with salt and olive oil while the pasta was cooking and I was prepping, roughly 20 minutes The sweetness of the broiled tomatoes really added, and I am glad that I had ample dressing to fully coat the pasta. Could also be made with quinoa or the like. It was simple and fresh and very tasty.

• lorider126

• Denver, CO

• 6/19/2012

I only gave this recipe two forks because it was good but nothing all that special. I've grown accustomed to cooking really great recipes that I find on Epicurious and this just wasn't a home-run. I also found the sauce a little runny and didn't stick to the pasta very well. I will say, though, that the flavours are very good and this is a nice, light, fresh-tasting pasta best served in spring or summer.

• cdibella

• Toronto

• 1/7/2012

Wonderfully fresh! You really can't go wrong with this recipe. Just be sure not to overcook the pasta and I would increase the ratio of tomatoes to pasta.

• Zyanyakb

• Seattle, WA

• 7/31/2011

I thought this was quite good, and a ncie showcase for ripe heirlooms. I subbed greek yogurt for the creme fraiche, the only fresh herb I had was basil, and I added a little fresh mozarella. Yum.

• Anonymous

• SF

• 9/22/2010

This recipe was a little on the bland side. I used heirloom tomatoes too and followed the recipe exactly. It was just okay in my opinion. Won't be going in my recipe box.

• Sancal35

• Oceanside, CA

• 7/18/2010

This is a great, easy summer salad. Made it for an outdoor buffet for 10 people and everyone loved it. I mixed up a bunch of herbs that were available at the market and also included one they called verugula which gave it a little bite.

• juchelcz

• los angeles

• 7/17/2010

I love to make this for a light, easy summer meal. Fresh, ultra-ripe heirloom tomatoes are the key to this dish. I double the dressing and add sauteed bay scallops as a protein to make this dish more substantial.

• thesockhea

• Baltimore, MD

• 7/12/2010

I made this for visiting family - who are very selective with their food. I used sour cream instead of creme frais - wonderful ! There were no leftovers !

• Anonymous

• Gulf Breeze, FL

• 6/27/2010

This was a really fresh (fraiche?) dish, which is very versatile and would work with many different mains as a side course. Got to go with those heirlooms, though -- it would be pretty ordinary with regular tomatoes.

• zepcom

• Toronto, Ontario

• 6/26/2010

This is wonderful! Taking advice from other reviewers, I added more basil and fresh buffalo mozzarella. Would definitely add this to my "go to" list of fast, easy and delicious weeknight dinners!

• mowglivt

• Philadelphia, PA

• 6/22/2010

Very light and fresh, enjoyed by the whole family. Used roma tomatoes (heirloom were just too expensive), basil and sour cream; the flavor was nice.

• Anonymous

• 10/22/2009