Tony's Summer Pasta Recipe -
Tony's Summer Pasta Recipe

Tony's Summer Pasta

Recipe by  

"Here is a quick dinner idea, perfect for a hot summer night. Try it with crusty sourdough bread to complete the meal."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings


  1. In a large pot with boiling salted water cook linguini pasta until al dente. Drain.
  2. Meanwhile, in large bowl combine the chopped tomatoes, grated mozzarella cheese, fresh basil, garlic, olive oil, garlic salt, and ground black pepper. Allow to stand at room temperature until pasta has finished cooking.
  3. Toss drained and slightly warm pasta with tomato mixture. Serve cool.
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Reviews More Reviews

Most Helpful Positive Review
May 21, 2010

I used bocconcini (little fresh mozzarella balls) instead of the shredded mozzarella and red-ripe Roma tomatoes, seeded and chopped. I skipped the garlic salt - totally unnecssary. To avoid a strong taste of raw garlic I mixed the minced garlic with a little salt, then used the flat side of my chef's knife to mash it into a paste. I added all ingredients to taste rather than measuring. A plate of this and I'm happy. Very happy.

Most Helpful Critical Review
May 23, 2003

Too much garlic!!! I only used 1/2 the garlic, and it was still WAY too much.

Feb 02, 2012

Simple, delicious - and not just for summer! Although, I'll definitely remember this for summer when garden ripe tomatoes are in season. I subbed penne pasta for the linguini and opted to use fresh mozzarella that I sliced and chopped vs. shredded. I also used regular salt vs. garlic salt. This is a great side dish for any meal or you could make this a meal in and of itself it's so good. Next time I might add a splash of balsamic vinegar or a bit of crushed red pepper flakes for a little pizzaz!

Aug 29, 2002

I made this the other night for my husband - one of the "pickiest eaters in the world" and he LOVED it. I would highly reccommend this to anyone - easy to prepare and delicious!

Aug 29, 2002

I made this for a summer dinner party. Even after doubling the recipe there were NO leftovers! This recipe is fantastic!

Sep 14, 2010

I used cherry tomatoes and like naples 34102 fresh mozzarella. I love it how the mozzarella softens and melts a bit because of the hot pasta. I don't think there is dish with too much garlic so I loved the amount of garlic in this one. What really gives the dish an extra kick is if you add marinated artichokes. Sooooo good.

Nov 21, 2002

I cut the recipe in half...and I'm annoyed I wasted 1/2 lb. of mozzerella. This was just OK...very bland, and needed more Italian spices, like oregano, more salt, maybe rosemary. I wouldn't even waste my time spicing this up and trying it again. My husband asked me if this was the first time I made this (He knows I'm a good cook and that I am always making different meals.) He asked where I got the recipe. He then asked me to never make it again.

Jul 31, 2011

In LOVE with this pasta salad...the first time i made it I knew I would be making this for the rest of my life...second time i made it was in a rush and put the cheese in before the pasta was cool...hoping the compost pile enjoyed it at least! Only changes are that I dont put in garlic powder...just the garlic in the recipe and I add more salt...I do use half the cheese just because im saving calories but who doesnt love extra cheese! Five starts because hubby loved it and a party of friends gobbled it up!


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  • Calories
  • 650 kcal
  • 32%
  • Carbohydrates
  • 63.1 g
  • 20%
  • Cholesterol
  • 48 mg
  • 16%
  • Fat
  • 32.1 g
  • 49%
  • Fiber
  • 4.4 g
  • 17%
  • Protein
  • 29.8 g
  • 60%
  • Sodium
  • 556 mg
  • 22%

* Percent Daily Values are based on a 2,000 calorie diet.

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