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Ingredients
5 large ripe tomatoes, cut into ½-inch dice
1 red onion, peeled and minced
1 bunch basil, rinsed and torn
2 teaspoons salt, plus more to taste
Freshly ground pepper to taste
½ pound rigatoni
Nutritional analysis per serving
36 grams carbs; 175 calories; 1 gram fat; 3 grams fiber; 455 milligrams sodium; 7 grams protein; 5 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large bowl, toss together the tomatoes, onion, basil, 2 teaspoons salt and pepper. Let stand at least 2 hours.
- Step 2
Bring a large pot of lightly salted water to boil. Add the rigatoni and cook until al dente, about 10 minutes. Drain. Toss the warm pasta into the salad, season with additional salt and pepper to taste and serve.
Private Notes
Comments
Wow, bet I could trenty this up till the Vegans come out of the woodwork. Just add some cooked and drained barley and use Tri-Color rigatoni. Don't forget the artful curls of Romano on the top or the coupla green grapes for sweet underneath.