Pasta Salad with Garlic Marinated Tomatoes
User Reviews
4
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Course
Main Course
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Cuisine
Italian
Pasta Salad with Garlic Marinated Tomatoes
Description
This salad starts by gently cooking sliced garlic in olive oil until golden to create a fragrant garlic oil that is cooled before marinating tomato halves with basil, capers, lemon zest, red pepper flakes, salt, and pepper. This marination softens the tomatoes while infusing them with garlic and herb flavors. Cooked pasta is then added along with bocconcini (small mozzarella balls), fresh basil, and lemon juice, and the salad is tossed gently to combine.
The textures contrast the tender, juicy tomatoes with creamy mozzarella and firm pasta. The lemon juice and zest brighten the dish while the red pepper flakes provide a subtle heat. The garlic oil adds depth and richness.
This salad is suitable to serve at room temperature or slightly warm, making it convenient for picnics or light meals. The balance of fresh, rich, and tangy elements provides a well-rounded pasta salad experience.
Ingredients
- 5 garlic thinly sliced, cloves
- ½ cup extra-virgin olive oil
- 2 pounds cherry tomato sliced in half
- 1 cup basil torn or thinly sliced, fresh leaves
- 4 tablespoons capers
- 1 tablespoon lemon juice
- 2 teaspoons lemon plus more for sprinkling, finely grated zest
- ¼ teaspoon crushed red pepper flakes
- 1 teaspoon kosher salt
- 1 teaspoon black pepper freshly ground
- 1 pound pasta , cooked al dente (I used bucatini but any pasta will do)
- 8 ounces mozzarella cheese sliced in half, bocconcini balls
Instructions
- In a small saucepan, cook garlic in oil over medium heat until golden, about 10 minutes.Let cool.
- Combine the tomatoes, ½ cup basil, capers, lemon zest, red-pepper flakes, and kosher salt in a large mixing bowl. Pour the garlic oil & chips over tomato mixture, marinate for about 30 minutes, tossing occasionally.
- Cook the pasta, drain, and add to the bowl with the tomato mixture, bocconcini balls and lemon juice and toss gently. Top with remaining ½ cup basil and additional lemon zest and salt and pepper to taste. Serve warm or at room temperature.
- adapted from Martha Stewart Living magazine
User Reviews
Overall Rating
4
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