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No-Cook Heirloom Yellow Tomato Sauce with Pasta

22 Healthy & Creative Summer Cooking Recipes – A Zest for Life

The first week of Summer has arrived… my favorite season!
Get cooking with some of MY FAVORITE Early Summer Dishes and savor the fresh flavors.
Candyland Marinated Tomatoes with Pasta & Halloumi Cheese
 Candyland Marinated Tomatoes with Pasta & Halloumi Cheese
The Best Pasta Dish of the Summer Season! Marinated Candyland Tomatoes are tossed with Pasta, Toasted Garlic Breadcrumbs, Grilled Halloumi Cheese, Softened Red Onions and Fresh Basil Leaves.
Candyland Tomatoes: A currant-like tomato… tiny in size, with a BIG super-sweet flavor!
Always have in hand: Karen’s “Shaken” Italian Dressing (recipe) 

Here are MY FAVORITE Recipes to cook at the beginning of the season. In my neck of the woods, many local veggies and fruits have not been harvested yet – so have to wait for heirloom tomatoes (although the smallest ones can be picked earlier.)

Summer PASTA:

Summer Pasta with Sugar Snap Peas, Fresh English Peas & a Creamy Herbal Vegan Sauce
Summer Pasta with Sugar Snap Peas, Fresh English Peas & a Creamy Herbal Vegan Sauce
A simple pasta dish LOADED with two kinds of Fresh Peas – simple sautéed with Garlic then folded with Pasta and a Creamy Herbal Vegan Sauce (which is cashew based.)
Burst Heirloom Cherry Tomatoes over Pasta & Shrimp
Burst Heirloom Cherry Tomatoes over Pasta & Shrimp
Create a Quick Sauce with Local Cherry Heirloom Tomatoes to Toss With Pasta and Shrimp.
Tomatoes “burst” – fall slightly apart with all of their natural sweet juices.
Spicy roasted wild mushrooms basted with chili oil. Served over pasta and a pine nut pesto cream sauce - VEGAN!
Roasted Wild Mushrooms with Chili Oil & Vegan Pine Nut Cream Sauce
Wonderful Meaty Roasted Mushrooms Team with a Vegan Pine Nut-Pesto Creamy Sauce Layered over Pasta.
Mushrooms are basted with my quick homemade Chili Oil for a spicy bite.
This Vegan recipe includes many Wild Mushrooms, a luxurious texture and hearty flavor – cooked perfectly with crisp edges!

Creative SALADS:

Watermelon Coconut Salad with Thai Dressing on a square plate
Watermelon Coconut Salad with Thai Dressing
Such an easy salad to put together – a cool salad for warm Summer days and nights. Shaved Fresh Coconut is a must! (Easily found at many grocery store & health food shops – coconut meat chunked out of it’s shell – all you do is shave it over the salad.)
Thai Dressing for the Watermelon & Coconut Salad
Thai Dressing for the Watermelon & Coconut Salad
Many times, it is the dressing that can really make a salad sing!
A light and zesty dressing with a secret ingredient… Coconut Cream.
Replaces some oil in the recipe for a creamy finish.
No-Cook Heirloom Yellow Tomato Sauce with Pasta
No-Cook Heirloom Yellow Tomato Sauce with Pasta
I like this dish room temperature or a little chilled. Part Past… Part Pasta Salad.
For Tomato Lovers! A simple and delicious sauce – serve over pasta with plenty of basil leaves.
Puréed Tomatoes team with sliced cherry & oblong Heirloom Tomatoes with Cooked Garlic Cloves in Olive Oil – a light and flavorful “No-Cook” Sauce!
Grilled Romaine Lettuce with Corn, Green Bean & Tomato Salad - all veggies bought at my local farmers' market 
Grilled Romaine Lettuce with Corn, Green Bean & Tomato Salad – all veggies bought at my local farmers’ market
Crispy Romaine with a smoky essence – topped with Farm Fresh Veggies, Lemony Tahini Dressing and Garlic Sourdough Toasted Breadcrumbs.
A brilliant technique! Romaine Lettuce halves are grilled until slightly charred offering a gently smoky essence.
Karens's Very Veggie Pasta Salad with Parsley Vinaigrette
Karens’s Very Veggie Pasta Salad with Parsley Vinaigrette
THE pasta salad for any gathering, picnic or barbecue. Healthy Veggies surround Pasta and a Zesty Parsley Vinaigrette. See all my methods and tips for success! I make this vinaigrette when Parsley is overflowing in my garden! I like to grow flat leaf AND Curly varieties.
Easily use gluten free pasta too. 
Chicken Salad with Avocado Green Goddess Dressing
Chicken Salad with Avocado Green Goddess Dressing
I LOVE this salad, as a healthy dressing is drizzled on top, not laden with mayonnaise! A thick Blender Dressing with healthful ingredients adorn this easy, tasty and visually beautiful Salad! Use a Rotisserie Chicken (for a quicker salad) and slice – add Lettuces, Veggies, Walnuts, Green Goddess Dressing and a dusting of Pink Peppercorns.
Corn Salad with Browned Butter Vinaigrette
Corn Salad with Browned Butter Vinaigrette
Corn is not local yet… but I have had some superb ears from the South-East Of the U.S.
Loving this recipe: Fresh Corn off the Cob teams with Heirloom Green Tomatoes and tossed with a Nutty & Toasted Brown Butter Vinaigrette. Fresh Zesty Flavors with Crunch! A treasured Summer Recipe.
steamed baby beets with with Garlic Scape Vinaigrette
Steamed Baby Beets with with Garlic Scape Vinaigrette
A Simple Recipe using Ingredients from a local Farmers’ Market. It’s easy to steam beets! Add to an assertive and zesty vinaigrette with Green Garlic Scapes (available now!); the curly shoot of the garlic bulb… they’re like scallions with a garlic kick!

Scrumptious SEAFOOD:

Summer Roasted Cod with Caramelized Zucchini & Tomatoes
Summer Roasted Cod with Caramelized Zucchini & Tomatoes
I Love Local Cod! All Roasted on a Single Sheet Pan – Incredible Caramelized Vegetables Surround Fresh Garlicky Breadcrumb Roasted Cod. 
A healthy and delicious dinner when vegetables are at their peek of flavor.

 

Hibiscus Tea Poached Salmon with Tzatziki Sauce
Hibiscus Tea Poached Salmon with Tzatziki Sauce
Hibiscus Tea Ofers a deep pink color with sweet and tart flavors – the perfect base for poaching Salmon. Glaze the finished fish with Thai Chili Sauce then spoon over a Creamy Tzatziki. Can be made a day ahead – the perfect essential protein dish that is light and tasty. If you have not poached Salmon fillets before – give the recipe a try! 
Poke Bowl with Fresh Tuna, Rice & Summer Veggies
Poke Bowl with Fresh Tuna, Rice & Summer Veggies
Combine Asian umami flavors and great quality tuna with a dash of local veggies for color and taste.
A light summer meal that is a snap to prepare! Poke Bowls are trending because they are healthy, delicious, easy to prepare and beautiful eye candy! 
Karen's Veracruz-Style Snapper with Fresh Garden Tomatoes
Karen’s Veracruz-Style Snapper with Fresh Garden Tomatoes
I’ve taken a classic dish and reworked it with Just Picked Local Tomatoes and have added Fresh Garden Herbs.
The result – a lighter and aromatic dish bursting with flavor.
Serve with my delicious Arroz Blanco (recipe) – Simple Mexican White Rice enriched with Thyme Branches.
Karen’s Cajun- Style Blackened Redfish with Summer Herbs in a Cast Iron Skillet
Karen’s Cajun- Style Blackened Redfish with Summer Herbs in a Cast Iron Skillet
Cajun Seasoning Enlivens Red Fish – Blackened in Minutes in a Cast Iron Skillet. Glazed with a Browned Butter Pan-Sauce with Garlic and Many Summer Herbs. My recipe has all the flavor – yet using less butter than typical recipes.
See Recipe: Karen’s Best Cajun Seasoning Blend

Flavorful Chicken:

Karen's Thai Basil Mince Chicken & Basil
Karen’s Thai Basil Mince Chicken & Basil

A Stir-Fry with True Restaurant Quality Flavor! A redux of the Thai dish Pad Krakow Gai – with extra vegetables and totally Gluten Free. Comforting, savory, aromatic, and garlicky – can be as spicy as you like!! A great recipe to use up flowing basil from your garden… I recommend planting Thai Basil! 

Korean Style Chili-Garlic BBQ Gochugaru Marinade for Chicken
Korean Style Chili-Garlic BBQ Gochugaru Marinade for Chicken
Heat up the grill! Korean Gochugaru Marinade combines this bright red chile powder: Gochugaru – a medium-spicy coating to drench chicken prior to grilling with additional garlic & ginger. Finger-Licking Good!

A Little Sweet:

Karen's Raspberry Sherbet with White Chocolate Shavings
Karen’s Raspberry Sherbet with White Chocolate Shavings
A flavor explosion with beautiful color and texture. This simple Sherbet has just the right sweetness and is so refreshing!
The perfect treat to cool off on a hot summer’s day. Totally loving the white chocolate shavings mixed-into the sherbet.
Look for freshly picked raspberries at your local farmers’ market!
Custard Rice Pudding with Berries
Karen’s Custard Rice Pudding with Berries
The Ultimate Comfort Food –  Baked Creamy Rice Pudding made with Jasmine Rice – Enriched with Coconut Milk. I’m serving the rice pudding with red & golden raspberries from a farmers’ market and a drizzle of blackberry sauce.
Also
See: Karen’s Quick Blackberry Sauce 
Karen's Plum Jam Oat Linzer Bars
Karen’s Plum Jam Oat Linzer Bars
An easy “press-in” dough recipe! Learn how to make homemade Plum Jam for the bars as well. Buttery, jam-filled bars based on the classic Viennese Linzer torte – dusted with confectioner’s sugar. Use any nice homemade jam too for the filling.

Enjoy the early days of Summer! Lots of delicious recipes to make.
Karen

Available Now ~ Check out my Farmers’ Market Jute Bag! It is designed by me with a zesty-flair and Fair Trade.
IT’S FARMERS’ MARKET SEASON! 
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Candyland Marinated Tomatoes with Pasta & Halloumi Cheese

Candyland Marinated Tomatoes with Pasta & Halloumi Cheese

The Best Pasta Dish of the Summer Season! Marinated Candyland Tomatoes are tossed with Pasta, Toasted Garlic Breadcrumbs, Grilled Halloumi Cheese, Softened Red Onions and Fresh Basil Leaves.
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4
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Ingredients

Marinate Tomatoes:

  • 2 cups Candyland tomatoes small currant type (or use small cherry tomatoes)
  • 3 tablespoons Karen’s “Shaken” Italian Dressing see recipe

Sautéed Red Onions:

  • 1 cup thinly sliced Red Onions
  • 2 teaspoons extra virgin olive oil
  • 2 pinches salt & pepper

Garlic Sourdough Breadcrumbs:

  • 1/2 cup sourdough bread crusts removed
  • 1 teaspoon extra virgin olive oil
  • 1/4 teaspoon minced garlic
  • 1 pinch sea salt

Halloumi:

  • 4 1/2 inch slices Halloumi 4.4 ounces total
  • 1/4 teaspoon Kashmiri Chili Powder*

Other:

  • 3 cups cooked pasta about 6 ounces (use more if you like)
  • 1/4 cup fresh basil leaves
  • 2 tablespoons extra virgin olive oil a fruity one

Instructions

Marinate Tomatoes:

  • Wash and dry the tomatoes. Cut half of them in half. Add to a bowl to fit - top with 3 tablespoons Italian Dressing and mix well, set aside while you prepare the rest.
  • Cook PASTA al dente, drain, rinse, reserve.
  • Make TOASTED BREADCRUMBS: Add bread to a small food processor and plus to large crumbs. Heat a skillet with 1 teaspoon evoo, set heat to medium- low. Add breadcrumbs and quickly stir to coat. Let become golden brown & crispy stirring. When almost done, add 1/4 teaspoon minced garlic and a pinch of sea salt and mix in well. Cook one minute longer. When crispy - remove to a small bowl.
  • Sauté RED ONIONS: Add 2 teaspoons evoo to a skillet (I use cast iron) when warm, add red onions and toss cooking over low heat until softened and just a touch golden, about 5 minutes, remove to a small bowl.

Grill Halloumi (just before finishing the dish)

  • Grill HALLOUMI: Sprinkle Kashmiri chili on one side of the halloumi slices. Add a small amount to evoo to a stickproof or cast iron skillet, set heat to medium- low. Add the halloumi seasoned side down. Cook until nicely golden, turn over and repeat, cook about 2 minutes per side. Will be crispy on the outside and soft on the inside. Cut into 1" cubes.

Finish the Dish:

  • Add the marinated tomatoes and ALL juices/dressing to a large skillet.
    Cook over low heat to soften the tomatoes, stirring for 5 minutes (cut ones will burst into the sauce.)
  • Add the Onions and Pasta - toss and mix in until warmed through. Add the Basil Leaves, 2 tablespoons olive oil and Sourdough Breadcrumbs, toss.
    Add the warm Halloumi cubes on top. Taste the pasta. Add more dressing or evvo if desired.
  • Serve in a large bowl or individual ones.

Notes

*Kashmiri Chili Powder a mild chili powder with great color and tangy & fruity flavor.
Karen's "Shaken" Italian Dressing (recipe) 
This recipe may not be reproduced without the consent of its author, Karen Sheer. 
COURSE: Pasta, Side Pasta
CUISINE: American
KEYWORDS: candyland tomato pasta, candyland tomatoes, summer candyland tomato pasta
Nutrition Facts
Candyland Marinated Tomatoes with Pasta & Halloumi Cheese
Amount per Serving
Calories
296
% Daily Value*
Fat
 
14
g
22
%
Saturated Fat
 
2
g
13
%
Trans Fat
 
0.01
g
Polyunsaturated Fat
 
3
g
Monounsaturated Fat
 
8
g
Sodium
 
354
mg
15
%
Potassium
 
280
mg
8
%
Carbohydrates
 
37
g
12
%
Fiber
 
3
g
13
%
Sugar
 
5
g
6
%
Protein
 
7
g
14
%
Vitamin A
 
485
IU
10
%
Vitamin C
 
20
mg
24
%
Calcium
 
40
mg
4
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.

No-Cook Heirloom Yellow Tomato Sauce with Pasta

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