Pomodoro Fresco Pasta Salad

A fresh pasta that’s summer-ready and reminiscent of an Italian bruschetta.

Filters

Spring, Summer

Picnic/BBQ

Dinner, Lunch, Side

Italian

Print Recipe

Ingredients

2 lbs. ripe tomatoes, chopped
2 cloves garlic, minced
1 tsp. kosher salt
2 tsps. balsamic vinegar
1 tsp. sugar
1 large pinch of red pepper flakes
1/4 cup extra virgin olive oil
1 lb. pasta (your choice)
1/2 cup fresh basil leaves, chopped

Directions

In a large mixing bowl, combine tomatoes, garlic, salt, balsamic vinegar, sugar, red pepper flakes, and olive oil. Let sit for at least 1 hour to allow the flavors to develop.
Cook the pasta in a large pot of salted water. Remove and drain 1 minute shy of al dente, as the pasta will soak up liquid from the sauce and soften further.
Right before assembling the salad, stir the chopped basil into the bowl of tomato sauce. Add the drained pasta to the sauce, stir until combined, and serve. Add cubed mozzarella if desired.

How to Serve it Up

Compartment Plate

Details

Cup 9 oz.

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Classic White Bowl

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