Description
A delightful Ina Garten-inspired summer garden pasta salad bursting with the flavors of ripe cherry tomatoes, fresh basil, and Parmesan, all tossed in a tangy olive oil dressing. This versatile dish is perfect for picnics, potlucks, or as a light meal on its own.
Ingredients
Scale
Pasta:
- 12 ounces pasta (fusilli or farfalle)
Marinated Tomatoes:
- 1 pint cherry tomatoes (halved)
- 2 cloves garlic (minced)
- ½ cup good olive oil
- ¾ teaspoon salt
- ½ teaspoon freshly ground black pepper
Additional Ingredients:
- 1 cup freshly grated Parmesan cheese
- 15 fresh basil leaves (julienned)
- Optional: ½ cup diced mozzarella or feta cheese
Instructions
- Prepare Marinated Tomatoes: In a large bowl, combine halved cherry tomatoes, garlic, olive oil, salt, and pepper. Cover and let sit at room temperature for at least 4 hours to marinate.
- Cook Pasta: Cook pasta in a large pot of salted water until al dente. Drain and let cool slightly.
- Combine Ingredients: Add the pasta to the marinated tomatoes, toss gently. Stir in Parmesan and basil. Fold in mozzarella or feta if desired.
- Allow Flavors to Meld: Let the salad sit for 15–30 minutes before serving to meld flavors. Serve chilled or at room temperature.
Notes
- This salad improves with time, so making it a few hours ahead enhances the flavors.
- For a heartier meal, consider adding grilled chicken, shrimp, or chickpeas.
- Opt for high-quality olive oil and ripe, flavorful summer tomatoes for the best results.
Nutrition
- Serving Size: 1 cup
- Calories: 410
- Sugar: 4g
- Sodium: 340mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 11g
- Cholesterol: 10mg
