This creamy, cheesy, Southern-inspired tomato pie pasta salad takes all the flavors of a classic tomato pie and turns them into a summer-ready side dish.

This is an image of tomato pie pasta salad sitting in a wood bowl with a spoon resting in the bowl
Screenshot
This is an image of tomato pie pasta salad sitting in a wood bowl with a spoon resting in the bowl

Tomato Pie Pasta Salad

Taylor Jackzen
This creamy, cheesy, Southern-inspired pasta salad takes all the flavors of a classic tomato pie and turns them into a summer-ready side dish.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 6

Ingredients
  

  • 8 oz short-cut pasta I used Cellentani, cooked and cooled
  • 2 cups Campari tomatoes diced
  • 1/2 cup white onion finely diced
  • 1/4 cup pimentos drained and diced
  • 2 cloves garlic minced
  • 3 strips cooked bacon chopped
  • 1/2 cup mayonnaise
  • 1 teaspoon fresh basil chopped
  • 1/2 cup cheddar cheese shredded
  • 1/2 cup mozzarella cheese shredded
  • Salt and pepper to taste
  • 3/4 cup Panko breadcrumbs

Instructions
 

  • Cook the pasta according to package directions. Drain, rinse with cool water, and set aside.
  • In a large bowl, combine the diced tomatoes, white onion, pimentos, garlic, and chopped bacon.
  • Stir in the mayonnaise, cheddar, mozzarella, and chopped basil. Mix until fully combined.
  • Add salt and pepper to taste. Gently fold in the cooked pasta until evenly coated.
  • Cover and refrigerate for at least 30 minutes to let the flavors come together.
  • Before serving, mix in panko breadcrumbs for an added crunch. Serve cold and enjoy!