Classic Ina Garten’s Summer Garden Pasta Salad Recipe

Introduction

This Classic Ina Garten’s Summer Garden Pasta Salad is a vibrant, flavorful dish perfect for warm-weather dining. Packed with fresh cherry tomatoes, basil, garlic, and parmesan, it’s an irresistible combination that celebrates summer produce.

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 directly from the block)
• 1 tbsp olive oil

Instructions

1. Step 1: Place the halved cherry tomatoes, 0.75 cup olive oil, thinly sliced garlic, basil leaves, red pepper flakes, salt, black pepper, and lemon zest in a large mixing bowl. Toss gently to combine all ingredients evenly.
2. Step 2: Let the mixture sit at room temperature for 4 hours to allow the tomatoes to soften and the flavors to meld together.
3. Step 3: Cook the pasta according to the package instructions until al dente. Drain and toss with 1 tablespoon olive oil to prevent sticking.
4. Step 4: Add the pasta to the tomato mixture and toss gently to combine. Sprinkle freshly grated parmesan over the top and mix well to incorporate the cheese evenly.
5. Step 5: Serve the salad at room temperature or chilled, allowing the flavors to shine through in every bite.

Tips & Variations

• For an extra burst of freshness, add a squeeze of lemon juice before serving.
• Substitute fresh mozzarella balls for the parmesan to create a creamier texture.
• Use gluten-free pasta to accommodate dietary preferences without sacrificing flavor.
• Letting the mixture rest longer enhances the tomato’s natural sweetness and softens the garlic flavor.

Storage

Store the pasta salad in an airtight container in the refrigerator for up to 3 days. Reheat briefly at room temperature or enjoy chilled. The flavors may deepen after resting overnight.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of pasta for this salad?

Yes, any short pasta like fusilli, rotini, or farfalle will work well, but penne rigate as Ina Garten suggests holds the sauce beautifully.

Is it better to serve this salad warm or cold?

This salad is versatile; you can serve it at room temperature or chilled. Both bring out the delicious summer flavors, depending on your preference.

Classic Ina Garten’s Summer Garden Pasta Salad Recipe

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★★★★★

4.5 from 99 reviews

• Author: Harper
• Total Time: 4 hours 27 minutes
• Yield: 4 servings 1x

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Description

Ina Garten’s Classic Summer Garden Pasta Salad combines fresh cherry tomatoes, garlic, basil, and parmesan with al dente pasta in a flavorful olive oil dressing. Perfect for warm weather meals, this salad blends vibrant garden flavors with a hint of spice and zest, making it an easy yet impressive dish to enjoy or serve.

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Ingredients

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Produce

• 4 pints cherry tomatoes, halved through the stem
• 8 garlic cloves, sliced paper-thin
• 18 fresh basil leaves
• 1/2 tsp lemon zest

Pantry

• 0.75 cup olive oil (Colavita Extra Virgin recommended)
• 0.75 tsp red pepper flakes
• 1 tsp salt
• 0.5 tsp black pepper
• 1 lb pasta (De Cecco Penne Rigate preferred)
• 1 tbsp olive oil

Dairy

• 1.75 cups freshly grated parmesan cheese (from block)

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Instructions

1. Prepare the tomatoes: Halve the cherry tomatoes through the stem to maximize their flavor release. Place them in a large bowl.
2. Infuse the olive oil: In a separate pan, heat 0.75 cup olive oil over medium-low heat. Add the paper-thin sliced garlic cloves and cook gently until they are fragrant and just starting to turn golden, taking care not to burn.
3. Combine flavors: Pour the warm garlic-infused olive oil over the tomatoes. Add the red pepper flakes, salt, black pepper, and lemon zest. Toss to combine and let the mixture marinate for at least 4 hours at room temperature, to deepen the flavor.
4. Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to package instructions, typically 10-12 minutes. Drain the pasta and toss immediately with 1 tablespoon of olive oil to prevent sticking.
5. Assemble the salad: Add the pasta to the marinated tomato mixture. Tear the basil leaves and fold them into the salad gently to keep their freshness. Add the freshly grated parmesan cheese and toss lightly to combine all ingredients.
6. Serve: Let the salad sit for a few minutes to let flavors meld before serving. Enjoy at room temperature or chilled for a refreshing summer dish.

Notes

• Allowing the tomatoes to marinate in the garlic oil for several hours enhances the flavor significantly.
• Use freshly grated parmesan for the best taste and texture.
• Toss pasta immediately with olive oil after draining to prevent clumping.
• This salad can be made several hours ahead and kept at room temperature or chilled.
• If you prefer less heat, reduce or omit red pepper flakes.
• Choose a sturdy pasta like penne rigate to hold the sauce well.

• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Category: Salad
• Method: Stovetop
• Cuisine: American

Keywords: Ina Garten, summer pasta salad, cherry tomatoes, garden pasta salad, penne rigate, pasta salad, tomato basil pasta