Crudaiolo Pasta Salad

(Serves: 4-6)

Ripe tomatoes are layered with fresh herbs, capers, and two kinds of olives and left to rest on your kitchen counter for the day – the result is a beautiful, no-cook pasta sauce, richly layered with flavor -without ever turning on the stove.


  • 3 tsps capers, drained
  • 1/2 cup Beyond the Olive Tuscan Blend extra virgin olive oil
  • 4 large ripe tomatoes, chopped
  • 3 green onions, chopped halfway to green OR 2 cloves garlic minced
  • 4 fresh basil leaves, torn
  • 1/2 cup black olives, chopped
  • 1/2 cup green olives, chopped
  • pinch red pepper flakes
  • 1 lb penne pasta, cooked


Mix the first 8 ingredients together and leave to sit in salad bowl for a couple hours or until the oil takes the flavor of the other ingredients. Serve with the sauce at room temperature and toss with hot pasta. Remember, green onion or garlic - NOT BOTH.

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