Cherry Tomato Pasta Salad
A refreshing and flavorful pasta salad perfect for summer gatherings, featuring fresh cherry tomatoes and basil.
Equipment
- 1 large pot for boiling pasta
- 1 colander for draining pasta
- 1 mixing bowl for combining salad
Ingredients
Salad Ingredients
- 8 oz cherry tomatoes halved
- 8 oz pasta penne or rotini
- 1/4 cup fresh basil leaves chopped
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic minced
Dressing
- 1/4 cup olive oil
- 2 tbsp balsamic vinegar
- Salt and pepper to taste
Instructions
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- Cook the pasta according to package instructions. Once cooked, drain and rinse under cold water to stop the cooking process.
- While the pasta is cooking, halve the cherry tomatoes and chop the fresh basil. Mince the garlic finely.
- In a large bowl, combine the cooked pasta, cherry tomatoes, and basil. Add the minced garlic.
- In a small bowl, whisk together olive oil and balsamic vinegar. Season with salt and pepper to taste.
- Pour the dressing over the pasta mixture and toss to coat evenly.
- Sprinkle with grated Parmesan cheese and toss again.
- Let the salad sit for at least 30 minutes in the refrigerator to allow the flavors to meld.
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- Before serving, taste and adjust seasoning if necessary.
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- Store the salad in an airtight container in the refrigerator for up to three days.
Notes
{{WPRM_NOTES_TIPS}}: Use the freshest ingredients for the best flavor.
{{WPRM_NOTES_SUBSTITUTIONS}}: Swap out Parmesan for feta cheese for a different flavor.
{{WPRM_NOTES_SERVING}}: Serve chilled for best taste.
{{WPRM_NOTES_STORAGE}}: Keep in an airtight container to maintain freshness.
{{WPRM_NOTES_MAKEAHEAD}}: Can be made a day in advance for convenience.
{{WPRM_NOTES_SUBSTITUTIONS}}: Swap out Parmesan for feta cheese for a different flavor.
{{WPRM_NOTES_SERVING}}: Serve chilled for best taste.
{{WPRM_NOTES_STORAGE}}: Keep in an airtight container to maintain freshness.
{{WPRM_NOTES_MAKEAHEAD}}: Can be made a day in advance for convenience.