This easy uncooked sauce is perfect on a hot summer night. You can serve it right away, but it tastes even better if everything marinates for an hour or so. To feed more people, simply add a little more of each ingredient--especially the tomatoes. Halved cherry tomatoes are a nice alternative to field tomatoes.

Ken Haedrich
Source: EatingWell Magazine, Summer 2003


Recipe Summary

35 mins


Ingredient Checklist


Instructions Checklist
  • Combine tomatoes, bell pepper, scallions, garlic and oil in a large bowl; toss to mix well. Add feta cheese, olives, parsley, basil, balsamic vinegar, wine vinegar and lemon juice; toss again. Season with salt and pepper.

  • Put a large pot of lightly salted water on to boil. Shortly before serving, cook pasta according to package directions. Drain and add to the sauce; toss to coat well.


Make Ahead Tip: Prepare through Step 1. Cover and let stand at room temperature for up to 1 1/2 hours.

Nutrition Facts

393 calories; protein 12.3g 25% DV; carbohydrates 49.4g 16% DV; dietary fiber 5.9g 24% DV; sugars 6.2g; fat 18.2g 28% DV; saturated fat 4.8g 24% DV; cholesterol 16.8mg 6% DV; vitamin a iu 1090.6IU 22% DV; vitamin c 26.2mg 44% DV; folate 34.8mcg 9% DV; calcium 139.7mg 14% DV; iron 2.3mg 13% DV; magnesium 63.7mg 23% DV; potassium 369.8mg 10% DV; sodium 464mg 19% DV; thiamin 0.2mg 24% DV.

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Rating: 5 stars
Easy and delicious This is the best uncooked tomato sauce recipe I have found. Super easy. I didn't use the feta since I didn't have any but it was wonderful without. The kalamata olives really add to the flavor. Read More