I know it’s technically fall, but it sure doesn’t FEEL like fall around here with these 90+ degree temperatures. I wanted to make something lite and healthy for dinner and at the same time, didn’t want to heat up the kitchen. What did I do? I pulled out my favorite No Cook Pasta Sauce recipe!
I LOVE this recipe. If you’re looking for something lite, fresh, and healthy, this one’s a keeper! It is so EASY to make.
This is a meatless sauce, but it pairs nicely with grilled chicken or sausage if you want to add a protein.
INGREDIENTS:
- 3 1/2 cups (about 2 lbs) seeded & diced Campari tomatoes (you can also use Roma)
- 1 Tsp minced garlic
- 1/2 cup sliced Kalamata olives
- 1/4 cup diced yellow pepper
- 1/2 cup chopped basil leaves (plus additional for garnish)
- 1/2 cup chopped green onions
- 1/4 cup extra-virgin olive oil
- 2 Tbs lemon juice
- Salt and pepper
- 1 lb pasta (fresh or dry, any shape)
- 8 oz fresh mozzarella, cut into bite-size pieces (this is optional… but so GOOD)
- Parmigiano-Reggiano for garnish
DIRECTIONS:
In a large bowl, combine tomatoes, garlic, olives, yellow pepper, basil, green onions, olive oil and lemon juice.
Add salt and pepper to taste. Stir to combine.
Allow sauce stand at room temperature for about 30 minutes, stirring occasionally.
Cook pasta according to package instructions. You can use any pasta that you want. I used fresh spinach pasta this week and it was amazing! {My kids even ate it!}
Right before serving, combine pasta, sauce and fresh mozzarella. Stir to mix well. I might have gone a bit heavy on the cheese this time (and I always go heavy on the garlic). 🙂
Garnish with Parmigiano-Reggiano and Basil.
Yield: 4 Servings
One note – If you expect that you will have leftovers, I would recommend that you not add in the mozzarella. This is an easy ingredient to add on right before serving, to individual portions. {It will keep your sauce from getting too soggy in the refrigerator.}
ENJOY!
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