Cherry Tomato Pasta Salad Recipe
2 pounds ripe cherry
tomatoes, stemmed and cut into quarters
1/2 cup fresh basil, torn
clove garlic, minced
1/4 cup extra virgin olive oil
1 teaspoon sea salt
1 pound dried pasta, such as
conchiglie, penne, fusilli
In large bowl, combine
tomatoes, basil, garlic, olive oil, vinegar and salt. Cover with plastic
wrap and let marinate at least 1 hour or up to 2 hours at room temperature.
In large pot of salted water, cook pasta according to directions. Drain and
rinse under cold water. Set aside until dry. Add pasta to tomato mixture and
toss to combine. Serve at room temperature. Makes 4 to 6 servings.
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