Seashell Pasta Salad with Basil, Tomatoes, and Garlic Recipe
Introduction
This seashell pasta salad with basil, tomatoes, and garlic is a fresh and flavorful dish that’s perfect for outdoor gatherings. With no mayo and a bright, garlicky tomato sauce, it’s delicious served at room temperature and easy to prepare ahead of time.
Ingredients
- 1/2 cup extra virgin olive oil
- 3 garlic cloves, finely chopped or minced
- 3/4 teaspoon sea salt
- 1/2 teaspoon red pepper flakes
- 1 pint small cherry or teardrop tomatoes (such as sugar plums)
- 1 pound medium seashell pasta
- 1/2 cup Parmesan cheese, shaved
- 1/2 cup thinly sliced fresh basil leaves
Instructions
- Step 1: In a small saucepan, combine the olive oil, chopped garlic, red pepper flakes, and sea salt. Simmer on very low heat for about 5 minutes, being careful not to burn the garlic.
- Step 2: Slice half of the tomatoes and add them to the saucepan. Continue simmering gently for another 5 minutes to soften the tomatoes and blend the flavors.
- Step 3: Remove the saucepan from heat and transfer the mixture to a large bowl. Add the remaining sliced tomatoes to the bowl and stir to combine. Let the mixture stand for about 30 minutes, stirring occasionally, to allow the tomatoes to release their juices and create the sauce.
- Step 4: Meanwhile, cook the seashell pasta in a large pot of salted boiling water according to package directions until al dente. Drain well.
- Step 5: Toss the cooked pasta with the tomato and garlic mixture. Add the shaved Parmesan and most of the fresh basil, reserving about one tablespoon for garnish. Stir gently to combine.
- Step 6: Sprinkle the remaining basil over the top and adjust the seasoning with a little extra salt to taste. Serve at room temperature and enjoy.
Tips & Variations
- To make this recipe vegan, omit the Parmesan or substitute with vegan cheese, and ensure your pasta contains no eggs. Adding sliced kalamata olives, capers, or snipped chives adds a nice briny flavor and color contrast.
- If you prefer a quicker prep, toss the raw garlic and tomatoes directly with the pasta without simmering, but simmering mellows the garlic and deepens the flavor.
- Use fresh, ripe tomatoes for the best flavor and natural sauce consistency.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving or serve cold if preferred. This salad does not reheat well, as the texture and flavors are best enjoyed fresh or at room temperature.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this salad ahead of time?
Yes, it’s actually great made a few hours ahead to allow the flavors to meld. Just keep it refrigerated and bring to room temperature before serving.
Can I use other types of pasta?
Absolutely. Any small pasta shape like rotini, farfalle, or penne will work well in this salad.
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Seashell Pasta Salad with Basil, Tomatoes, and Garlic Recipe
- Total Time: 57 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A vibrant and simple seashell pasta salad featuring fresh basil, cherry tomatoes, and garlic simmered in olive oil, perfect for outdoor gatherings and picnics. This flavorful dish is served at room temperature and combines a light homemade sauce with Parmesan cheese and aromatic herbs for a healthy and delicious side.
Ingredients
For the Sauce
- 1/2 cup extra virgin olive oil
- 3 garlic cloves, finely chopped or minced
- 3/4 teaspoon sea salt
- 1/2 teaspoon red pepper flakes
- 1 pint small cherry or teardrop tomatoes (e.g., sugar plums), halved
For the Pasta Salad
- 1 pound medium seashell pasta
- 1/2 cup Parmesan cheese, shaved
- 1/2 cup thinly sliced fresh basil leaves
Instructions
- Prepare the flavored oil: In a small saucepan, combine the olive oil, minced garlic, sea salt, and red pepper flakes. Simmer gently over very low heat for about 5 minutes, making sure the garlic does not burn, to infuse the oil with flavor.
- Add and simmer tomatoes: Add half of the sliced cherry tomatoes to the saucepan. Stir gently and continue to simmer for another 5 minutes, allowing the tomatoes to release their juices and meld with the garlic oil.
- Combine tomato mixture and let stand: Remove the saucepan from heat and transfer the tomato and oil mixture to a large bowl. Add the remaining sliced tomatoes into the mixture, gently stirring to combine. Let this mixture stand at room temperature for about 30 minutes, stirring occasionally, to develop the sauce further as the raw tomatoes soften and release juices.
- Cook the pasta: While the tomato mixture rests, cook the seashell pasta in a large pot of salted boiling water according to package instructions until al dente. Drain thoroughly once cooked.
- Toss pasta with sauce and garnish: Add the drained pasta to the bowl with the tomato mixture and toss lightly to coat the pasta evenly. Stir in the shaved Parmesan cheese and most of the sliced basil, reserving about one tablespoon of basil for garnish.
- Finish and serve: Sprinkle the reserved basil on top of the pasta salad and adjust seasoning with additional salt if needed. Serve at room temperature for the best flavor and texture.
Notes
- This salad is ideal for outdoor events since it doesn’t require refrigeration or reheating.
- You can prepare it vegan by omitting the Parmesan cheese and ensuring the pasta contains no eggs; adding kalamata olives, capers, or chives can enhance the flavor and color.
- Simmering the garlic and tomatoes gently in the olive oil mellows raw garlic’s sharpness and infuses the dish with rich flavor, but you can skip this step for a quicker preparation.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Italian
Keywords: seashell pasta salad, basil pasta, cherry tomato pasta, garlic pasta salad, summer pasta salad, picnic recipes, Italian pasta salad
