Go Back

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.

Ingredients

  • 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)

Instructions

  • 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.