Our tomatoes are bursting with ripeness and flavor, truly a delight. We’ve grown more than we can eat so I’ve been taking baskets over to my neighbors. It’s so much fun to share our harvest with friends.

This vibrant Sun Gold Pasta Salad is a celebration of summer simplicity. Tender pasta is tossed with sweet, golden tomatoes, bursting with sunshine and flavor, alongside fragrant garlic, rich Parmesan cheese, and drizzle of silky olive oil. It’s a light yet satisfying dish, glowing with warmth and freshness in every bite.

I made this delicious salad for my family the other day and we absolutely devoured it. The richness of Parmesan cheese and the warmth of garlic – it was gone in no time!

What you’ll need for this recipe

If you are picking tomatoes from your garden, you’ll need about 3 cups or pick up a couple pints at your grocery store.

Pasta. I used this one.

Lots of extra virgin olive oil is important for this dish. I use a variety. This is the one I used to drizzle on top of the finished pasta. I also used some an EVOO my husband picked up at Costco. If I’m using a lot of oil I go with the lesser expensive brand. The higher end oil is reserved as a topper of for dipping.

You’ll also need fresh basil, garlic, and Parmesan cheese.

Shopping links:

I recommend Local Organic Peach Crisp for dessert!

Recipe here

Sungold Summer Pasta

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Ingredients

• 16 ounces uncooked pasta, I used Campanelle.
• 2 tsp salt plus 1 tbsp for pasta water
• 1/4 cup olive oil plus additional oil to finish
• 3 clove peeled garlic or less if desired
• 3 cups or 2 pints sungold tomatoes
• 1 cup grated Parmesan Cheese plus another 1/2 cup or more to finish
• 1 bunch chopped basil for garnish

Instructions

1. Bring a pot of water to a boil and season with salt. Add pasta and cook according to manufacturers instructions.
2. Drain and reserve a ladle of pasta water to finish pasta.
3. In a large skillet, add olive oil and garlic and cook until fragrant, about 2 minutes. Careful not to burn the garlic.
4. Add the tomatoes, salt, and cook until the tomatoes begin to break down, several minutes.
5. Add cooked pasta plus a few tablespoons of pasta water, stir.
6. Add Parmesan Cheese and chopped basil, toss to coat.
7. Plate and drizzle additional olive oil and a sprinkle of additional Parmesan Cheese.