Cherry Tomato Pasta Salad (Print Version)
# Ingredients:
→ Pickled Red Onions
01 -
1/2 medium red onion, thinly sliced
02 -
3 tbsp lemon juice
03 -
1 tbsp honey or maple syrup
04 -
2 tsp lemon zest (about 1 medium lemon)
05 -
2 tsp kosher salt
→ Tomatoes & Olives
06 -
1/4 cup olive oil
07 -
1 cup (6 oz or 175 g) pitted castelvetrano olives, roughly chopped
08 -
1 cup (3.5 oz or 110 g) cherry tomatoes
09 -
4 cloves fresh garlic, finely minced
10 -
2 tsp red pepper flakes
→ Other Ingredients
11 -
8 oz (230 g) Toscani pasta (farfalle and fusilli also work well)
12 -
1/2 cup finely chopped fresh basil
13 -
1/2 cup finely chopped fresh parsley
# Instructions:
01 -
Begin by cooking the pasta according to the package instructions. Once the pasta is done, drain and rinse immediately with cold water, then set aside to cool in the colander.
02 -
To a large serving bowl or mixing bowl, add the thinly sliced red onion, lemon juice, honey, lemon zest, and kosher salt. Mix well and set aside to quick-pickle.
03 -
To either the same pot you used to cook the pasta or a deep skillet, add in the olive oil, chopped olives, cherry tomatoes, and garlic. Saute the tomatoes and olives on medium heat until the tomatoes burst and their skin is wrinkled, about 6-8 minutes. Stir occasionally, then add in the red pepper flakes, stir well, and let them continue to cook for an additional 2 minutes. The oil should have a slightly orange-red hue.
04 -
Once the tomatoes and olives are done, add them to the bowl of pickled onions, along with the cooled pasta and minced herbs. Mix well to combine and adjust for salt. Serve immediately or chill in the fridge for about 1 hour.
# Notes:
01 -
Substitute castelvetrano olives with pitted green olives.
02 -
Use 1 tsp of red pepper flakes if you prefer less spice.