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This cherry tomato pasta salad combines juicy burst tomatoes, briny olives, and tangy pickled red onions for a refreshing summer dish that's both satisfying and vibrant. The quick pickling process infuses the onions with brightness while the tomatoes release their sweet juices, creating a delicious sauce that coats every piece of pasta.
I first created this pasta salad for a neighborhood potluck where I needed something that could sit out without spoiling. It was such a hit that neighbors still request it whenever we gather during warm weather months.
Ingredients
- Toscani pasta: Provides the perfect shape for catching the tomato juices and tiny bits of herbs. Farfalle or fusilli work wonderfully too.
- Red onions: Transform completely when quick pickled with lemon and honey. They turn vibrant pink and develop a sweet tanginess.
- Castelvetrano olives: Offer a buttery mildness that balances the acidity. Their bright green color also adds visual appeal.
- Cherry tomatoes: Burst during cooking to create a natural sauce. Look for ones that feel heavy for their size and have tight skin.
- Fresh basil and parsley: Bring brightness and color. Always add these at the end to preserve their vibrant flavor.
- Red pepper flakes: Provide gentle warmth throughout the dish. Adjust according to your heat preference.
Step-by-Step Instructions
- Cook the Pasta:
- Begin by cooking 8 ounces of Toscani pasta according to package directions until al dente. Immediately rinse with cold water after draining to stop the cooking process and prevent sticking. This quick cooling allows the pasta to better absorb flavors while maintaining its texture.
- Pickle the Onions:
- While pasta cooks, combine thinly sliced red onion with lemon juice, honey, lemon zest, and kosher salt in your serving bowl. Stir well to ensure onions are evenly coated. This quick pickling process softens the raw onion bite and infuses them with bright acidity. Let them sit undisturbed while you prepare the other components.
- Sauté the Tomatoes and Olives:
- Heat olive oil in a deep skillet or pot over medium heat. Add chopped olives, whole cherry tomatoes, and minced garlic, then cook for 6 to 8 minutes. Watch as the tomatoes slowly begin to wrinkle and burst, releasing their sweet juices into the oil. Stir occasionally to prevent garlic from burning. When most tomatoes have burst, add red pepper flakes and cook 2 minutes more until the oil develops a beautiful reddish hue.
- Combine and Serve:
- Transfer the warm tomato and olive mixture directly into the bowl with pickled onions. Add the cooled pasta along with freshly chopped basil and parsley. Gently toss everything together, allowing the warm tomatoes to slightly wilt the herbs and further flavor the pasta. Taste and adjust salt if needed. Serve immediately while still warm or refrigerate for an hour to chill.
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The castelvetrano olives are truly the secret star of this dish. I discovered them during a trip to Sicily and have been obsessed ever since. Their buttery texture and mild flavor convert even the most devoted olive skeptics in my family.
Make-Ahead Tips
This pasta salad actually improves with time as the flavors meld together. Prepare it up to two days before serving for the best flavor development. If making ahead, reserve half the fresh herbs to add just before serving for a burst of color and freshness. The pickled onions will continue to soften and turn more vibrant pink, adding both visual appeal and deeper flavor to the entire dish.
Customize Your Pasta Salad
Feel free to make this recipe your own by adding proteins like grilled chicken, chickpeas, or fresh mozzarella pearls for a more substantial meal. The base recipe welcomes these additions without requiring any other adjustments. For a gluten-free version, simply substitute your favorite gluten-free pasta and adjust cooking time according to package directions. Rice-based pasta varieties hold up particularly well in this application.
Seasonal Variations
During peak summer months, try using a mix of colored cherry tomatoes for a stunning presentation. Yellow, orange and purple varieties bring different sweet notes and make the dish even more vibrant. In cooler months, you can substitute sun-dried tomatoes for fresh ones. Rehydrate them briefly in hot water first, then chop and add them directly to the pasta without cooking.
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Frequently Asked Questions
- → Can I use a different type of pasta?
Yes! Fusilli, farfalle, or any short pasta will work well as they hold the ingredients together nicely.
- → How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 4 days. Enjoy cold or lightly reheated.
- → Can I substitute the olives?
Yes, you can substitute Castelvetrano olives with pitted green or kalamata olives for a slightly different flavor.
- → What can I use instead of pickled onions?
Fresh thinly sliced red onions or store-bought pickled onions can be used if you're short on time.
- → Is the dish spicy?
It has a mild kick from red pepper flakes, but you can adjust it by using more or less to suit your taste.