If you’ve ever dreamed of bottling up summer and putting it right on your table, this Ina Garten Summer Garden Pasta Salad is as close as it gets! With sun-kissed cherry tomatoes, aromatic basil, creamy mozzarella, and a glug of good olive oil all tangled with perfectly cooked pasta, this bright, satisfying dish sings with the flavors of the season. Whether you’re headed to a picnic or hosting a cozy dinner, this salad is a showstopper that’s wildly easy to make and even easier to love.

Ina Garten Summer Garden Pasta Salad Recipe - Recipe Image

Ingredients You’ll Need

This recipe is a celebration of summer’s best, using a handful of simple yet vibrant ingredients. Each one brings something special, from texture to bold flavor, making the Ina Garten Summer Garden Pasta Salad a real knockout on the table.

Fusilli or Farfalle Pasta (1 lb): These shapes are perfect for catching the dressing and chunky tomato bits, ensuring every forkful is packed with flavor.
Cherry Tomatoes (4 cups, halved): Sweet, juicy, and bursting with freshness, they make this salad sing with summer.
Good-Quality Olive Oil (½ cup): Don’t skimp here—quality oil makes the dressing fragrant and silky.
Kosher Salt (2 teaspoons, divided): Enhances each ingredient’s natural flavor; you’ll use some for the tomatoes and adjust later to taste.
Freshly Ground Black Pepper (1 teaspoon): A little heat and depth for balance.
Garlic (4 cloves, minced): Infuses the tomatoes and oil with irresistible aroma and bite.
Crushed Red Pepper Flakes (½ teaspoon, optional): Adds a gentle kick for those who love a bit of heat.
Parmesan Cheese (1 cup, grated): Creamy, salty, and nutty—this brings serious umami to the party.
Fresh Basil (1 cup, chopped): The herbaceous note that instantly reminds you of summer gardens.
Mozzarella Pearls or Diced Fresh Mozzarella (1½ cups): Creamy, mild, and irresistibly melty.

How to Make Ina Garten Summer Garden Pasta Salad

Step 1: Marinate the Tomatoes

Start by halving all those lovely cherry tomatoes and placing them in a large, inviting bowl. Pour in your best olive oil, sprinkle with 1 teaspoon kosher salt, fresh black pepper, minced garlic, and red pepper flakes if you want a little zing. Mix it all together, cover, and let the mixture rest at room temperature for at least four hours (or overnight—for max flavor!). This step transforms the tomatoes into a juicy, aromatic marinade that becomes the heart of the Ina Garten Summer Garden Pasta Salad.

Step 2: Cook and Cool the Pasta

When your kitchen is perfumed with garlicky tomato goodness, bring a big pot of salted water to a boil and cook the fusilli or farfalle until just al dente. Drain it well, shaking off excess water, and let it cool just enough so it’s still pleasantly warm. The heat allows the pasta to fully absorb the marinated flavors later.

Step 3: Toss and Combine

Add your warm pasta straight into that bowl of marinated tomatoes. Toss it thoroughly so every nook and cranny of pasta gets that savory, herb-infused dressing. Sprinkle in the grated Parmesan, fresh basil, and mozzarella pearls, folding gently to keep everything beautifully combined. Taste and adjust with the remaining salt as your palate desires.

Step 4: Let Flavors Mingle

Don’t rush the magic! Let your assembled salad sit at room temperature for about 30 minutes before serving. It gives all those bright, bold flavors time to meld together, ensuring your Ina Garten Summer Garden Pasta Salad tastes greater than the sum of its parts.

How to Serve Ina Garten Summer Garden Pasta Salad

Garnishes

Add a final flourish by scattering a few torn basil leaves across the top for an aromatic, jewel-green finish. Shaved Parmesan, a few extra cherry tomatoes, or even a drizzle of olive oil just before serving elevate the salad’s beauty and taste.

Side Dishes

This salad shines alongside rustic grilled bread, fresh summer corn, or a light green salad. Pair with crisp white wine or some sparkling water infused with lemon for a truly refreshing meal packed with summer vibes.

Creative Ways to Present

For parties, serve your Ina Garten Summer Garden Pasta Salad in a giant bowl at the center of the table, or go elegant with individual mason jars for easy grab-and-go picnics. Toothpicks threaded with pasta and mozzarella also make for playful party bites!

Make Ahead and Storage

Storing Leftovers

Simply pop any leftovers into an airtight container and refrigerate for up to three days. The flavors deepen and the pasta continues to soak up the dressing, making it even more delicious as a next-day lunch.

Freezing

While most pasta salads aren’t freezer-friendly due to the texture changes in tomatoes and cheese, it’s best to enjoy this dish fresh or from the fridge. Freezing can make the basil wilt and mozzarella watery, so it’s not recommended for Ina Garten Summer Garden Pasta Salad.

Reheating

This salad is absolutely best served at room temperature. If it’s too cold from the fridge, just let it sit out for about 30 minutes before serving. Avoid microwaving, as the cheese may melt unevenly and the freshness can be lost.

FAQs

Can I use a different type Side Dish, Main Course

Absolutely! While fusilli and farfalle both catch onto the dressing beautifully, you can use penne, orecchiette, or any sturdy short pasta you love. The goal is for every piece to grab onto those vibrant tomato juices and bits of cheese.

Is it necessary to marinate the tomatoes for so long?

The long marinade is what turns ordinary tomatoes into juicy flavor bombs, infusing them with olive oil, garlic, and spices. While you can get away with just 1 hour in a pinch, the magic really happens after 4 hours or more.

Can I add other vegetables?

Certainly! Sliced cucumbers, roasted zucchini, bell peppers, or even corn kernels can be tossed in for extra color and crunch. Just keep the ratios balanced so the essence of the original Ina Garten Summer Garden Pasta Salad still shines through.

How can I make it vegan?

For a vegan spin, simply substitute the Parmesan and mozzarella with your favorite vegan cheese alternatives or use marinated tofu cubes. The salad’s bold, herby flavor ensures it will still hit all the right notes.

What’s the best way to transport this salad for potlucks?

Pile the salad into a large, well-sealing container, or even a big mason jar for easy transportation. Wait to add fresh basil and a splash more olive oil until just before serving for the brightest presentation.

Final Thoughts

This Ina Garten Summer Garden Pasta Salad is everything I want in a summer recipe: fresh, fuss-free, and full of sun-drenched flavor. If you give it a try, you’ll see just how quickly it disappears—and why it’s become a legend at so many potlucks and family gatherings. Bring a bit of Ina’s easy, elegant charm to your table and enjoy every delicious bite!

Ina Garten Summer Garden Pasta Salad Recipe

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4.5 from 16 reviews

Author: admin
Total Time: 4 hours 25 minutes
Yield: 6–8 servings 1x
Diet: Vegetarian

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Description

A delightful summer garden pasta salad inspired by Ina Garten, featuring cherry tomatoes marinated in olive oil with garlic and herbs, tossed with pasta, fresh basil, mozzarella, and Parmesan cheese.

Ingredients

Scale

Pasta:

1 lb fusilli or farfalle pasta

Marinated Tomatoes:

4 cups cherry tomatoes (halved)
1/2 cup good-quality olive oil
2 teaspoons kosher salt (divided)
1 teaspoon freshly ground black pepper
4 cloves garlic (minced)
1/2 teaspoon crushed red pepper flakes (optional)

Additional Ingredients:

1 cup grated Parmesan cheese
1 cup chopped fresh basil
1 1/2 cups mozzarella pearls or diced fresh mozzarella

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Instructions

Marinate Tomatoes: Place halved cherry tomatoes in a large bowl. Add olive oil, 1 teaspoon salt, black pepper, garlic, and red pepper flakes if using. Stir to combine and let marinate for at least 4 hours.
Cook Pasta: Boil pasta until al dente. Drain and cool slightly.
Combine Ingredients: Toss warm pasta with marinated tomatoes. Add Parmesan, basil, and mozzarella. Adjust seasoning.
Rest and Serve: Let the salad sit at room temperature for 30 minutes before serving to allow flavors to meld.

Notes

For added brightness, consider a splash of balsamic vinegar or fresh lemon juice.
The salad can be prepared in advance; refrigerate and bring to room temperature before serving.

Prep Time: 15 minutes (plus marinating time)
Cook Time: 10 minutes
Category: Side Dish, Main Course
Method: No-Cook (after pasta is boiled)
Cuisine: American, Italian-Inspired