No-Cook! Angel Hair Pasta and Marinated Tomato Salad

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Looking for a delicious, no-cook, food-storage-based recipe? You’ll love this pasta and marinated tomato salad! The angel hair pasta softens beautifully by adding to water and giving it some time. The marinated tomato sauce combines the perfect combination of herbs, vinegar, and oil to give it just the right zing. We love this recipe for hot days (no heating up the house!), camping, and as part of our food storage meal plan.

Using thin angel hair pasta is the key to making this a no-cook dish. Put the pasta to soak in fresh, room temperature water several hours before you wish to assemble the salad. If I want the salad for lunch, I soak it when I’m putting breakfast together. For supper, I soak at lunch.

You can speed up the process by boiling the water, adding noodles, and removing them from the heat. The thin pasta will soften in about 30 minutes (maybe less). You’ll then want to allow the noodles to cool before assembling and adding the marinated tomato sauce.

Angel Hair Pasta and Marinated Tomato Salad

This is a delicious salad for your soaked angel hair pasta and comes together quickly with the addition of other food storage items. While written as a side dish to serve four to six people, you could easily turn it into a main dish for two with the addition of protein, such as canned chicken, salmon, or tuna. This is adapted from a recipe on The Pioneer Woman website, Angel Hair Pasta.

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Ingredients

  

Marinated Tomatoes

• 1 (14.5-ounce) can diced tomatoes, drained
• 1/4 tsp garlic powder
• 1/2 tsp sea salt (more if you use no-salt or low-salt tomatoes)
• 1/8 tsp red pepper flakes (optional)
• 2 tbsp olive oil
• 2 tsp red or white wine vinegar

Pasta

• 8 ounces angel hair pasta
• 1/4 cup olive oil
• 1/4 tsp garlic powder
• 2 tsp dried parsley
• 2 tsp dried basil
• Grated Parmesan cheese, whatever amount you desire - anywhere from a garnish to a light protein addition (optional)
• Sea salt, to taste
• Ground black pepper, to taste

Instructions

 

• Start with the marinated tomatoes to give them time to develop flavor. You could even mix this up at the same time you put the pasta in to soak.
• Drain the tomatoes, reserving the liquid for another use. Sprinkle in garlic powder, sea salt, and red pepper flakes (if using). Mix to combine. Add the olive oil and vinegar. Mix again, then set aside until ready to use.
• For the pasta, combine the dried parsley and basil in a small bowl. Add water to cover and let sit for a few minutes to rehydrate.
• Drain the soaking water off the pasta, reserving the water. Shake your colander a few times to remove as much water as possible before transferring to a large bowl. Pro tip: always use a larger bowl than you think you need.
• Add the olive oil, garlic powder, and rehydrated herbs to the pasta. Stir to combine. Add the Marinated Tomatoes and stir again.
• Now you’ll want to evaluate your pasta salad. Does it seem too dry? Add the reserved pasta water, a tablespoon or two at a time, to moisten. Once it’s the consistency you desire, finish with optional Parmesan cheese and additional sea salt and pepper to taste.
• If you still have leftover soaking water, it can be used in soups or sauces or to water plants.
• Use this salad as a blueprint, changing the flavors by using different herbs and spices. I’ve made a salsa version of the Marinated Tomatoes many times by adding a little chili powder, cumin, and a dash of cayenne pepper and using lime juice instead of vinegar. You could swap Mexican oregano for the basil for a tasty south of the border style dish.

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