Pasta la Fresca

Chilled Pasta Salad with Lemon-Tomato Vinaigrette and Fresh Herbs

30 minutes

Serves 4

DinnerItalianVegetarian

Herb's take

Inspired by the Italian obsession with simple, sun-soaked flavors, this cold pasta salad spotlights ripe tomatoes and bright lemon in a refreshing vinaigrette. You’ll learn how to coax the most from raw tomatoes and discover why a little lemon zest does more than just wake up your palate.

Ingredients

Yield

12 oz short pasta (fusilli, penne, or farfalle)
2 cups ripe tomatoes, seeded and diced
2 lemon, zested and juiced
1/3 cup extra-virgin olive oil
1/4 cup red onion, finely diced
1/4 cup fresh parsley, chopped
1/4 cup fresh basil leaves, torn
2 cloves garlic, minced
1 tsp honey

Instructions

01
Bring a large pot of salted water to a boil and cook the pasta until al dente, according to package instructions. Drain and rinse briefly under cool water to stop the cooking.
02
Spread the cooked pasta on a baking sheet to cool completely and prevent sticking.
Herb says
Cooling pasta spread out rather than piled up means less mush, more bite. Surface area: it’s not just for math class.
03
In a large mixing bowl, whisk together the lemon zest, lemon juice, extra-virgin olive oil, honey, and minced garlic until everything emulsifies.
04
Add the diced tomatoes, red onion, parsley, and basil to the bowl. Toss gently to combine.
05
Fold the cooled pasta into the dressing and veggie mixture until well mixed.
06
Taste and season with salt and freshly ground black pepper.
Herb says
Hold off on salt until now, salting the dressing too early can pull moisture from the tomatoes, watering down your vinaigrette.
07
Chill the salad for at least 30 minutes before serving to let flavors meld.
08
Garnish with extra basil and a last grate of lemon zest just before serving. Serve cold or at cool room temperature.

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