Ina Garten Summer Garden Pasta Salad Recipe
A delightful summer garden pasta salad inspired by Ina Garten, featuring cherry tomatoes marinated in olive oil with garlic and herbs, tossed with pasta, fresh basil, mozzarella, and Parmesan cheese.
- Prep Time: 15 minutes (plus marinating time)
- Cook Time: 10 minutes
- Total Time: 4 hours 25 minutes
- Yield: 6-8 servings 1x
- Category: Side Dish, Main Course
- Method: No-Cook (after pasta is boiled)
- Cuisine: American, Italian-Inspired
- Diet: Vegetarian
Ingredients
Units
Scale
Pasta:
- 1 lb fusilli or farfalle pasta
Marinated Tomatoes:
- 4 cups cherry tomatoes (halved)
- 1/2 cup good-quality olive oil
- 2 teaspoons kosher salt (divided)
- 1 teaspoon freshly ground black pepper
- 4 cloves garlic (minced)
- 1/2 teaspoon crushed red pepper flakes (optional)
Additional Ingredients:
- 1 cup grated Parmesan cheese
- 1 cup chopped fresh basil
- 1 1/2 cups mozzarella pearls or diced fresh mozzarella
Instructions
- Marinate Tomatoes: Place halved cherry tomatoes in a large bowl. Add olive oil, 1 teaspoon salt, black pepper, garlic, and red pepper flakes if using. Stir to combine and let marinate for at least 4 hours.
- Cook Pasta: Boil pasta until al dente. Drain and cool slightly.
- Combine Ingredients: Toss warm pasta with marinated tomatoes. Add Parmesan, basil, and mozzarella. Adjust seasoning.
- Rest and Serve: Let the salad sit at room temperature for 30 minutes before serving to allow flavors to meld.
Notes
- For added brightness, consider a splash of balsamic vinegar or fresh lemon juice.
- The salad can be prepared in advance; refrigerate and bring to room temperature before serving.
Nutrition
- Serving Size: 1 cup
- Calories: 390
- Sugar: 5 g
- Sodium: 520 mg
- Fat: 20 g
- Saturated Fat: 6 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 39 g
- Fiber: 3 g
- Protein: 14 g
- Cholesterol: 25 mg
