Pasta Salad with Summer Tomatoes
Servings 8 servings
- 2 pounds fresh tomatoes coarsely chopped
- 3 cloves garlic smashed
- 1/4 cup capers
- 1/2 cup fresh basil chiffonade cut
- 1/2 cup olive oil
- 1 pound campanelle pasta
- sea salt as needed
- fresh cracked pepper as needed
Place the chopped tomatoes, capers, garlic, olive oil and basil in a large bowl. Add salt and pepper to taste. Let marinate for at least an hour.
Cook the pasta. Bring a large pot of water to boil. Generously salt the water and cook the pasta to al dente. About 1 minute less than the package directions. Drain and add to bowl of tomatoes. Let pasta salad sit at room temperature for at least another hour, if not more. Pasta will soak up the juices.
Before serving, adjust to taste with more olive oil, salt and fresh cracked pepper. Serve at room temperature.
Serving: 1serving | Calories: 233kcal | Carbohydrates: 23g | Protein: 5g | Fat: 14g | Saturated Fat: 2g | Sodium: 158mg | Potassium: 303mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1031IU | Vitamin C: 16mg | Calcium: 22mg | Iron: 1mg