easy tomato vinaigrette pasta

READY IN: 40mins
Recipe by polly salama

this is good any time of year. its a great side dish in the summer when you are barbequeing chicken or steaks. it is best when you use fresh parmesean

Top Review by Jacelya Jones

Great! I used a 28 oz can of crushed tomatoes with Italian herbs. I didn't have lemon juice, so I substituted lime juice (bottled). I skipped the green onion, but threw in a few dashes of onion powder. I used 2 tbs minced garlic. I traded in the parmesan cheese for pecorino romano. I also added 6 oz fresh, steamed baby spinach. I didn't - but I suggest you do - snip of the stems :-) For pasta, I used whole wheat blend linguine (Ronzoni - low fat, sodium free, cholesterol free food). Oh, and for italian seasoning, I used oregano and basil. Hubby, baby and I loved it!

Ingredients Nutrition


  1. prepare the pasta as the package instructs for 4 servings.
  2. while the pasta cooks, combine the remaining ingredients and let stand at room temperature until the pasta is cooked.
  3. drain the pasta and immediately add the vinagrette.
  4. toss and sprinkle with parmesean cheese.
  5. you can also use fresh ground pepper to taste.

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