Description
A vibrant pasta salad featuring orecchiette pasta, cherry tomatoes, fresh basil, and a zesty lemon dressing.
Ingredients
Scale
- 1 lb orecchiette pasta
- 4 cups cherry tomatoes, halved
- 1/2 cup fresh basil, thinly sliced or torn
- 4–6 cloves garlic, grated into a paste
- 2 lemons, zested and juiced
- 1/4 cup extra virgin olive oil + more as needed
Instructions
- Cook the pasta in a large pot of salted boiling water until al dente, about 8-10 minutes. Reserve about a cup of pasta water before draining.
- Prepare the cherry tomatoes by halving them and removing the insides into a large mixing bowl.
- Make the garlic paste by grating garlic using a microplane or knife.
- Add the garlic paste, lemon zest, and lemon juice to the tomatoes. Season with salt and pepper, and mix.
- Combine the drained pasta with the tomato mixture. Drizzle with olive oil and toss, using reserved pasta water if needed.
- Finish by tossing in fresh basil and adjusting seasoning as desired.
Notes
This salad can be made ahead of time and tastes even better after a few hours or overnight in the fridge.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 0mg
Keywords: pasta salad, vegan pasta, summer salad