Pomodoro Fresco Pasta Salad
Makes 4-6 servings
Originally Featured on Big Girls, Small Kitchen
If you’re having a BBQ or grilling out for dinner, it’s often nice to have at least one side dish for everyone to snack on. Pasta salad is a good cheap option, and involves far less work than potato salad. Better yet, this dish can be made up to a day in advance, should you have only a small window in between classes to prepare the meal. Chances are you can also find these ingredients in your dining hall. To replace the garlic, try adding a little diced red onion. For the basil, see if your dining hall has basil oil, replace with any herb you can find, or just omit altogether.
1¾ lbs plum tomatoes (about 4 large), finely diced
2 cloves garlic, pushed through a press
1 tsp salt
½ tbsp balsamic vinegar
1 tsp white sugar
½ tsp red pepper flakes
1 cup basil leaves, chopped
1lb penne rigate
In a medium mixing bowl, combine the first 6 ingredients. Allow to sit for up to an hour so the tomatoes have time to marinate and absorb all the added flavor.
NOTE: this can be done up to a day in advance.
Bring a large pot of salted water to boil over high heat. Cook the pasta according to package direction until al dente. Drain and add to the bowl with the tomato mixture.
Toss the hot pasta with the tomatoes and chopped basil.
Best if served room temperature. Preferably, on a picnic blanket.