Mediterranean Summer Pasta with Cherry Tomatoes
This zesty pasta goes nicely with summertime barbecues, picnics, and potlucks, and is flexible enough to invite a multitude of variations. Mix in a bit of parmesan or nutritional yeast, roasted red peppers or marinated artichoke hearts. Serve it cold, or hot. For a lighter version, substitute leafy greens for the pasta. (Photo source: Lauren Skillen)
| Yield: 8-10 servings | Time: 30 minutes |
Ingredients
1-pound dry pasta, such as fusilli, penne, or bow-tie
Kosher salt, to taste
1 tablespoon olive oil
2 cups cherry tomatoes, rinsed and halved
1 cup pitted Kalamata olives, drained and halved
1 cup pepperoncini, sliced
1/2 small red onion, thinly sliced
12 basil leaves rinsed finely chopped into ribbons
Italian vinaigrette
3/4 cup extra-virgin olive oil
1/4 cup red or white wine vinegar
2 garlic cloves, minced
1 teaspoon dried oregano or Italian seasoning
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper, or to taste
1/4 teaspoon red pepper flakes (optional)
Preparation
Bring a large pot of water to boil and season generously with a few large pinches of kosher salt.
Add the pasta and cook to the package directions, checking for doneness about two minutes before minimum cooking time if you prefer your pasta al dente (more firm). Slice and chop the other ingredients while the pasta is cooking.
In a large colander, drain the pasta and rinse under cold water until there is no more steam. Give the colander a few gentle shakes to get rid of excess water. Drizzle 1 tablespoon of olive oil on top of the pasta and toss to combine to prevent sticking.
In a large bowl, add the cooked pasta, tomatoes, olives, pepperoncini, red onion, and the basil.
To make the vinaigrette combine all ingredients in a small bowl or jar, and either whisk or shake to emulsify (fully combine the oil and other ingredients).
Pour the vinaigrette over the pasta salad ingredients and toss to combine. Refrigerate for a couple of hours until cold, or overnight before serving.
Zero-waste tips
The perfect clean-out-the-fridge dish, this recipe is adaptable to whatever vegetables or cheeses you need to use up.
Pickle the other half of the red onion.