Description
A bright, refreshing pasta salad featuring juicy summer tomatoes, briny capers, aromatic basil, and a zesty olive oil dressing.
Ingredients
Scale
- 2 pounds very ripe tomatoes, coarsely chopped
- ¼ cup drained capers or sliced olives
- 3 garlic cloves, finely grated or mashed to a paste
- Kosher salt, as needed
- ¼ teaspoon black pepper, plus more as needed
- ½ teaspoon red-pepper flakes
- 1 large basil sprig, plus 1/2 cup torn fresh basil leaves
- ½ cup extra-virgin olive oil, plus more for serving
- 1 pound short pasta, such as campanelle, fusilli or farfalle
- 1 tablespoon lemon juice (optional, for brightness)
- Freshly ground black pepper for garnish (optional)
Instructions
- Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente, then drain and rinse under cold water.
- In a big bowl combine the chopped tomatoes, capers or olives, garlic paste, red‑pepper flakes, and torn basil leaves.
- Add the olive oil and lemon juice, drizzle with extra olive oil for serving, and toss to coat.
- Season generously with kosher salt and black pepper, adjusting to taste.
- Fold in the cooled pasta and mix until evenly distributed.
- Taste and adjust seasoning if needed, then serve chilled or at room temperature.
Notes
The salad can be made ahead; keep it refrigerated and add a drizzle of olive oil before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Cold
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 494 kcal
- Sugar: 5g
- Sodium: 203 mg
- Fat: 20.7g
- Saturated Fat: 2.5g
- Unsaturated Fat: 17.7g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 3.5g
- Protein: 12.7g
- Cholesterol: 0 mg
Keywords: pasta salad, summer tomatoes, Mediterranean, Italian, cold salad