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Photo: Jennifer Davick; Styling: Mindi Shapiro Levine Photo by: Photo: Jennifer Davick; Styling: Mindi Shapiro Levine

Tomato-Herb Pasta

Turn this zesty side dish into a hearty entrée by adding cooked shrimp or chicken.

Southern Living APRIL 2008

  • Yield: Makes 6 servings
  • Prep time:30 Minutes
  • Total:1 Hour


  • 1/2 cup rice vinegar
  • 1 tablespoon sugar
  • 1/2 medium-size red onion, thinly sliced
  • 1/2 (12-oz.) package whole grain spaghetti
  • 2 medium tomatoes, seeded and chopped
  • 1 large cucumber, peeled and thinly sliced into half moons
  • 4 green onions, thinly sliced
  • 1/3 cup firmly packed fresh mint leaves, chopped
  • 1/3 cup firmly packed fresh cilantro leaves, chopped
  • 1/4 cup fresh lime juice
  • 2 tablespoons canola oil
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 1/2 teaspoon dried crushed red pepper
  • 1/4 cup chopped peanuts


1. Whisk together vinegar and 1 Tbsp. sugar in a bowl. Add onion, and let stand 30 minutes; drain, reserving 2 Tbsp. vinegar mixture.

2. Prepare pasta according to package directions.

3. Place chopped tomatoes and next 9 ingredients in a serving bowl. Add hot cooked pasta, onion, and reserved vinegar mixture, gently tossing to combine. Sprinkle with peanuts. Serve immediately, or cover and chill up to 24 hours.

Note: For testing purposes only, we used Mueller's Whole Grain Spaghetti.

Nutritional Information

Amount per serving
  • Calories: 219
  • Calories from fat: 0.0%
  • Fat: 8g
  • Saturated fat: 0.8g
  • Monounsaturated fat: 4.2g
  • Polyunsaturated fat: 2.5g
  • Protein: 6.7g
  • Carbohydrate: 33.8g
  • Fiber: 5.4g
  • Cholesterol: 0.0mg
  • Iron: 1.8mg
  • Sodium: 324mg
  • Calcium: 44mg

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Tomato-Herb Pasta recipe