Description
A refreshing pasta salad featuring chewy orecchiette pasta, garlicky cherry tomatoes, zesty lemon, and fresh basil, perfect for summer gatherings.
Ingredients
- 1 lb (450 g) orecchiette pasta
- 4 cups cherry tomatoes, halved
- 1/2 cup fresh basil, thinly sliced or torn
- 4–6 cloves garlic, grated
- 2 lemons, zested + juiced
- 1/4 cup extra virgin olive oil
- Pinch of sea salt
- Pinch of red chili flakes (optional)
- Freshly ground black pepper, to taste
Instructions
- Prepare the tomato marinade: In a medium bowl combine the halved cherry tomatoes, grated garlic, olive oil, juice of 2 lemons, a pinch of sea salt, and black pepper. Add lemon zest and red chili flakes if using. Let sit at room temperature for 15–30 minutes.
- Bring a large pot of water to a rolling boil, seasoning generously with coarse salt.
- Cook the orecchiette until al dente according to package directions.
- Drain the pasta and rinse under cold water to stop the cooking.
- Transfer the cooled orecchiette to a large mixing bowl. Add the marinated tomatoes along with their juices and olive oil.
- Toss gently until the pasta is evenly coated and the tomatoes are distributed. Fold in the basil just before serving.
- Taste and adjust: add more lemon juice, olive oil, or salt as needed. Serve chilled or at room temperature.
Notes
Serve with burrata or mozzarella for extra richness. Pair with grilled meats or crusty bread.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: No Cooking/Chilling
- Cuisine: Italian