Cold Marinated Tomato Pasta

As the temperatures rise and the sun shines brighter, there’s nothing quite like a refreshing dish to cool down your summer days. Enter the Chilled Summer Delight: Cold Marinated Tomato Pasta. This inviting pasta salad is not only a feast for the eyes with its vibrant colors but also a burst of flavor that celebrates the bounty of the season. Perfectly chilled and infused with the essence of fresh ingredients, this dish makes for an ideal companion for outdoor gatherings, family picnics, or casual dinner parties.

Beat the summer heat with a refreshing Cold Marinated Tomato Pasta that’s perfect for any outdoor gathering or picnic. Bursting with flavors from ripe cherry tomatoes, aromatic herbs, and a light marinade of olive oil and vinegar, this dish is as nourishing as it is delicious. Quick and easy to prepare, it celebrates seasonal produce, making it a go-to for healthy eating. Ideal for meal prep, it can be enjoyed chilled or at room temperature, offering versatility for every occasion.

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Ingredients

12 oz (340g) pasta (such as farfalle or penne)

2 cups cherry tomatoes, halved

2 cloves garlic, minced

1/4 cup high-quality extra virgin olive oil

2 tablespoons balsamic vinegar

1 teaspoon honey or maple syrup (for a hint of sweetness)

1/4 teaspoon red pepper flakes (optional, for a spicy kick)

Salt and freshly ground black pepper, to taste

1/4 cup fresh basil leaves, finely chopped

1/4 cup fresh parsley, finely chopped

1/4 cup grated Parmesan cheese (optional, for a savory touch)

Zest of 1 lemon (for brightness)

Juice of 1 lemon (to balance flavors)

Instructions

Cook the Pasta: In a large pot, bring salted water to a rolling boil. Carefully add the pasta and cook according to package instructions until al dente (firm to the bite). Once cooked, drain the pasta thoroughly and rinse it under cold running water to halt the cooking process. Set aside in a large mixing bowl.

Prepare the Marinade: In another large mixing bowl, combine the halved cherry tomatoes and minced garlic. Drizzle in the extra virgin olive oil and balsamic vinegar. Stir in the honey (or maple syrup) and red pepper flakes if using. Season generously with salt and freshly ground black pepper. Gently toss the mixture to ensure each tomato is evenly coated in the marinade.

Mix in the Pasta: Add the cooled pasta into the bowl with the marinated tomatoes. Toss everything together thoroughly to ensure the pasta is well-coated with the flavorful marinade.

Add Fresh Herbs: Stir in the finely chopped basil and parsley, along with the lemon zest and juice. Taste the mixture and adjust the seasoning by adding more salt and pepper if needed to suit your palate.

Chill: Cover the bowl tightly with plastic wrap or a lid, and place in the refrigerator. Allow the pasta to chill for at least 30 minutes, which will help the flavors meld beautifully.

Serve: Before serving, gently toss the pasta again to redistribute the ingredients. If desired, sprinkle with grated Parmesan cheese for added richness. This dish is delightful when served cold or at room temperature, and you can garnish with additional fresh herbs for a pop of color.