Nothing screams summer like homemade pasta salad filled with an assortment of fresh produce. It’s a simple yet refreshing dish that’s perfect as a colorful side, a picnic showstopper or — even better — an effortless weeknight dinner.
Ina Garten’s recipe for summer garden pasta is an absolute must-try this season. To start, combine cherry tomatoes, extra virgin olive oil, garlic, basil leaves, red pepper flakes, salt and black pepper in a large bowl. Cover the mixture and set it aside at room temperature for about four hours — or until you’re ready to serve the pasta salad.
Cook the pasta in a large boiling pot of water with a splash of olive oil and a sprinkle of salt. Garten recommends cooking the pasta al dente (or “to the tooth”) so that it has a slight bite when enjoyed alongside the seasoned cherry tomatoes. Once the pasta is finished, add it to the bowl containing the tomato mixture. Add a generous amount of freshly grated Parmesan cheese and fresh basil leaves and toss well. Serve the finished pasta in individual bowls with extra cheese on each serving.
Garten’s summer garden pasta can be enjoyed on its own or alongside a heartier main entrée, be it barbecued chicken, blue cheese burgers or a summer skillet with clams, sausage & corn. Regardless of how you choose to enjoy the dish, it’s guaranteed to be delicious.
The full recipe can be found here.
