Dinner

Classic Ina Garten’s Summer Garden Pasta Salad Recipe

ByHarper Ellington April 19, 2026April 19, 2026

Introduction

Ina Garten’s Summer Garden Pasta Salad is a vibrant, flavorful dish that celebrates fresh summer produce. Perfect for warm-weather gatherings, this pasta salad is bursting with ripe cherry tomatoes, fragrant basil, and a touch of heat from red pepper flakes.

A close-up image of a fork holding up a twist of thin yellow spaghetti with a bright red cherry tomato and a fresh green basil leaf on top, above a pile of spaghetti mixed with halved red and yellow cherry tomatoes and scattered basil leaves on a white plate, all set on a white marbled background, showing the glossy texture of the pasta and the fresh colors of the vegetables. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 pints cherry tomatoes, halved through the stem
0.75 cup olive oil (Colavita Extra Virgin recommended)
8 garlic cloves, sliced paper-thin
18 fresh basil leaves
0.75 tsp red pepper flakes
1 tsp salt
0.5 tsp black pepper
0.5 tsp lemon zest
1 lb pasta (De Cecco Penne Rigate preferred)
1.75 cups parmesan, freshly grated
1 tbsp olive oil

Instructions

Step 1: Place the cherry tomatoes, 0.75 cup olive oil, sliced garlic, basil leaves, red pepper flakes, salt, black pepper, and lemon zest into a large bowl. Let this mixture marinate at room temperature for about 4 hours to allow the flavors to meld.
Step 2: Cook the pasta in boiling salted water according to package instructions until al dente. Drain the pasta and toss it immediately with 1 tablespoon olive oil to prevent sticking.
Step 3: Add the marinated tomato mixture to the warm pasta and mix gently to combine. Finally, stir in the freshly grated parmesan cheese until evenly distributed.
Step 4: Serve the salad warm or at room temperature for the best flavor. Enjoy!

Tips & Variations

For extra freshness, add chopped cucumbers or bell peppers just before serving.
If you prefer a milder garlic flavor, sauté the sliced garlic lightly before adding it to the marinade.
Use gluten-free pasta if needed to accommodate dietary restrictions.
Cooking the pasta slightly under al dente is ideal as it will continue to soften when mixed with the warm tomato mixture.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. This pasta salad tastes great cold or at room temperature; if desired, you can let it come to room temperature before serving. Avoid reheating as it may change the texture and flavor.

How to Serve

A white plate holds a serving of spaghetti pasta with thin, light yellow noodles piled high. Mixed throughout are bright red cherry tomato halves and whole tomatoes, with fresh green basil leaves placed on top and scattered around the pasta. Grated cheese is sprinkled lightly over the dish, adding a fluffy white texture on the surface of the pasta. A silver fork lifts a twisted bundle of spaghetti noodles from the center, topped with a whole cherry tomato and a single green basil leaf. The background shows a white marbled surface blurred with more cherry tomatoes in soft focus. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this pasta salad ahead of time?

Yes, letting the tomatoes marinate for several hours is essential to develop the flavors. You can prepare the tomato mixture ahead and refrigerate it, then combine with freshly cooked pasta just before serving.

What type of pasta works best for this recipe?

Penne rigate is preferred for its ridged surface that holds the flavorful tomato mixture well, but any short pasta like rigatoni or rotini would work nicely too.