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Pomodoro Fresco Pasta Salad

Ingredients

  • lbs plum tomatoes about 4 large, finely diced
  • 2 cloves garlic pushed through a press
  • 1 tsp salt
  • ½ tbsp balsamic vinegar
  • 1 tsp white sugar
  • ½ tsp red pepper flakes
  • 1 cup basil leaves chopped
  • 1 lb penne rigate

Instructions

  • In a medium mixing bowl, combine the first 6 ingredients. Allow to sit for up to an hour so the tomatoes have time to marinate and absorb all the added flavor.
  • Bring a large pot of salted water to boil over high heat. Cook the pasta according to package direction until al dente. Drain and add to the bowl with the tomato mixture.
  • Toss the hot pasta with the tomatoes and chopped basil.
  • Best if served room temperature. Preferably, on a picnic blanket.

Notes

This can be done up to a day in advance.