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Pasta Salad with Garlic Marinated Tomatoes
4 from 246 votes

Pasta Salad with Garlic Marinated Tomatoes

Pasta Salad with Garlic Marinated Tomatoes combines cherry tomatoes marinated in garlic-infused olive oil and herbs with al dente pasta and bocconcini mozzarella. Capers and lemon add tang and brightness, while fresh basil and red pepper flakes enhance the flavor. The marinated tomatoes offer a soft texture and rich flavor that blend seamlessly with the creamy mozzarella and tender pasta, making a balanced, flavorful salad suitable for warm or room-temperature serving.

Course: Main Course
Cuisine: Italian

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

    Cup of Yum
  1. In a small saucepan, cook garlic in oil over medium heat until golden, about 10 minutes.Let cool.
  2. 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.
  3. 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.
  4. adapted from Martha Stewart Living magazine