Description
A fresh and vibrant Tomato Orecchiette Pasta Salad featuring juicy tomatoes, fragrant basil, and tender orecchiette pasta tossed in a light lemon and olive oil dressing. Perfect for summer gatherings or an easy weeknight meal.
Ingredients
Scale
- 12 ounces orecchiette pasta
- 2 cups cherry tomatoes, halved
- 4 tablespoons extra virgin olive oil
- 1/2 cup fresh basil leaves, chopped
- 2 cloves garlic, minced
- 1 tablespoon lemon juice
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup grated Parmesan cheese
Instructions
- Bring a large pot of salted water to a boil and cook the orecchiette pasta until al dente.
- In a large mixing bowl, combine the halved cherry tomatoes, minced garlic, salt, and pepper. Let sit for 10 minutes to release their juices.
- Drain the cooked pasta and rinse briefly under cool water.
- Add the pasta to the tomato mixture, then drizzle in olive oil and lemon juice. Toss to combine.
- Stir in the chopped basil and grated Parmesan cheese.
- Taste and adjust seasoning as needed. Serve at room temperature or chilled.
Notes
- Use the freshest tomatoes possible for the best flavor.
- Add mozzarella pearls or chickpeas for variation.
- Store leftovers in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 340
- Sugar: 4g
- Sodium: 320mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 10mg
Keywords: tomato pasta salad, orecchiette recipe, Italian pasta salad, summer side dish