One of my favorite parts of summer eating is trying out and experimenting with new recipes, especially ones that don’t involve the oven. And my favorite type of summer meal is pasta salad. I love that it’s loaded with fresh vegetables and herbs, and that the only thing I have to turn on is the stove (and even that’s only for a few minutes). And who doesn’t love pasta?
Though I have my time-tested, family-approved Easy Pasta Salad recipe, we decided a little while ago that it was time to try something new.
The original recipe called for rotini pasta, but I like using shells. For some reason, this grocery trip I got the small shells though I meant to get medium, which I think work best with this. Either way, it’s a hit — there are never any leftovers!
Tomato Basil Pasta Salad
1 lb medium shell pasta
1 to 1-1/2 lbs cherry or grape tomatoes, sliced
4 garlic cloves, minced
1 tsp kosher salt
1/2 tsp ground black pepper (or to taste)
1/2 c extra virgin olive oil
2 Tb apple cider vinegar
1/3 c fresh basil leaves, chopped
fresh grated Parmesan cheese (to taste)
Mix together the tomatoes, garlic, salt, pepper, olive oil, vinegar, and basil. Cover and refrigerate for 2 hours.
Cook pasta according to package directions. Rinse under cold water and drain.
Mix pasta with the tomato mixture until well combined and refrigerate until ready to serve (at least four hours).
Serve sprinkled with Parmesan on top.