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.

Ingredients

Scale

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)

Instructions

Prepare the tomatoes: Halve the cherry tomatoes through the stem to maximize their flavor release. Place them in a large bowl.
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.
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.
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.
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.
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