Bruschetta  Pasta Salad

Yield

6 people

Time

20 minutes

The best Bruschetta Pasta Salad with fresh cherry tomatoes, garlic, lemon and basil. An easy and simple summery recipe to keep on rotation during the hot and long summer days.

Ingredients

– 1 lb whole wheat pasta shells or orecchiette – 4 cups cherry tomatoes – 1/2 cup fresh basil (thinly sliced or torn) – 4-6 cloves garlic (grated into a paste) – 2 lemons – 1/4 cup extra virgin olive oil + more as needed

1. Slice the cherry tomatoes in half and add them too a bowl with the grated garlic, olive oil and the juice from 2 lemons. (Optional: add the zest from 1 lemon for extra zing if desired). Sprinkle with a pinch of sea salt and mix well. Allow to sit and macerate and room temperature while you cook the pasta.

2.   Bring a large pot of water to a rolling boil and generously season with a heavy pinch of coarse salt. Add the pasta shells and cook until al dente following the directions on the package. Drain in a colander and immediately rinse well under cold water.

3.   Drain the pasta very well and add it to a large mixing bowl together with the marinated cherry tomatoes and all their juices / marinade. Toss to combine and stir in the basil. Taste and adjust seasonings with more lemon, olive oil and sea salt. Add a pinch of red chili flakes for heat and enjoy.

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