Chilled Pasta Pomodoro Salad
If tomatoes are in season, feel free to use 28-ounces of chopped fresh tomatoes. The consistency will be slightly different and may need additional olive oil to prevent a dry salad.
- 1/3 cup extra-virgin olive oil
- 10 basil leaves, tied together
- 2 tbsp chopped garlic
- 2 14- ounce can unsalted chopped tomatoes
- 1 tsp kosher salt
- 16 ounces favorite macaroni pasta, cooked
- 1 tsp white wine vinegar
- 3/4 cup grated parmesan cheese
- 1 cup fresh basil, chiffonade (plus more to taste)
In a small skillet, heat over low heat the olive oil, basil leaves and garlic. Cook for 2 minutes, stirring occasionally. Add the tomatoes and salt, bring to a simmer for 15 minutes. Remove the basil leaf bundle.
Place 6 cups of the cooked pasta into a large serving bowl. Pour the tomato sauce over the pasta and stir to coat. Let sit for 15 minutes. Add the vinegar and parmesan cheese. Stir to coat.
Place into the fridge and let chill until cold, about 2 hours. Before service toss the pasta with the 1 cup of chopped fresh basil and olive oil to taste. Serve cold.