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
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
Nutrition
- Serving Size: 1 cup
- Calories: 390
- Sugar: 5 g
- Sodium: 520 mg
- Fat: 20 g
- Saturated Fat: 6 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 39 g
- Fiber: 3 g
- Protein: 14 g
- Cholesterol: 25 mg
