Tomato Basil Pasta Salad
This is no ordinary pasta salad. The "dressing" is inspired by Spanish romesco sauce, a rich and flavorful mixture of tomato, roasted red pepper and garlic blended with almonds to thicken and add texture. The full flavors in this pasta salad recipe are perfectly balanced thanks to the base of Campbell's® Condensed Tomato Soup, with lemon and basil adding pops of freshness. Blend the dressing while the pasta is cooking, toss with fresh cherry tomatoes, basil and grated lemon zest.
Ingredient
- 1 pound uncooked cavatappi pasta
- 1 can (10.75 ounces) Condensed Tomato Soup
- 1 jar (12 ounces) roasted red bell pepper, drained
- 1/4 cup lemon juice
- 1/4 cup olive oil
- 1/2 cup whole roasted unsalted almonds
- 2 cloves garlic, peeled
- 1/2 teaspoon ground black pepper
- 4 cups assorted cherry tomatoes or grape tomatoes, cut in half
- 2 tablespoons chopped fresh basil leaves
- 1/2 teaspoon grated lemon zest (you can add more to taste)
Direction
- Cook the cavatappi according to the package directions. Drain and let cool.
- While the cavatappi is cooking, add the soup, roasted peppers, lemon juice, olive oil, almonds, garlic and black pepper to a blender. Cover and blend until the mixture is smooth.
- Place the cooked cavatappi into a large bowl. Add the soup mixture and toss to coat. Stir in the tomatoes, basil and lemon zest. Cover and chill until ready to serve.
