The contrast of chilled garden-fresh ingredients tossed with hot cooked pasta and a light dressing makes our Breezy Summer Pasta one colorful and flavorful meal idea!
4 medium-sized ripe tomatoes, cut into 1-inch chunks
1/2 medium-sized red onion, thinly sliced
3/4 cup olive oil
1/4 cup red wine vinegar
2 garlic cloves, minced
1/2 cup chopped fresh basil
2 tablespoons chopped fresh dill
1 teaspoon salt
1/4 teaspoon black pepper
1 pound spaghetti
2 tablespoons grated Parmesan cheese
In a large bowl, combine the tomatoes, onion, olive oil, vinegar, garlic, basil, dill, salt, and pepper; mix well. Cover and chill for 30 minutes.
Meanwhile, in a soup pot, cook pasta according to package directions; drain and place in a bowl. Cover pasta with chilled tomato mixture, sprinkle with Parmesan cheese, and serve immediately.
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