Description
A refreshing, no-cook pasta salad with sun-ripened cherry tomatoes, garlicky herbs, and zesty lemon. Perfect for warm summer meals, this room-temperature-friendly dish is light, nutritious, and ideal for busy families or as a gourmet side.
Ingredients
1 lb whole wheat pasta shells or orecchiette
4 cups cherry tomatoes (red and sun gold mix)
1/2 cup fresh basil, gently torn
4–6 cloves garlic, grated into a paste
1/2 cup extra virgin olive oil
1/4 cup freshly squeezed lemon juice
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon crushed red pepper flakes
1/4 cup pine nuts, toasted (optional)
Instructions
Cook whole wheat pasta in salted boiling water until al dente.
Drain pasta and rinse with cold water to stop cooking.
In a large bowl, crush cherry tomatoes and mix with basil, garlic paste, olive oil, lemon juice, salt, pepper, and red pepper flakes.
Add cooked pasta to the tomato mixture and toss gently.
Chill for 10 minutes if serving immediately, or serve at room temperature as desired.
Notes
Use ripe, juicy tomatoes for best flavor.
Store leftovers in an airtight container in the fridge for up to 3 days.
For added texture, sprinkle with toasted pine nuts.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 320
- Sugar: 6g
- Sodium: 200mg
- Fat: 13g
- Saturated Fat: 2g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 0mg