This is the ultimate summer pasta salad! Fresh tomatoes are marinated with olive oil, garlic, red onions, and balsamic vinegar before being tossed with cooked pasta and fresh basil. A terrific way to use your best summer fresh tomatoes!
1teaspoonsea salt,plus more for seasoning pasta water
1/2teaspoonground black pepper
450gramspasta,cooked and drained
1/2cupfresh basil,sliced into ribbons
Add the olive oil to a sauce pan along with the garlic. Over medium heat, cook the garlic just until it is really fragrant and just starting to lose it’s creamy colour. You don’t want to brown it, just cook it.
Pour the oil and garlic into a glass bowl to cool.
While the oil cools, chop the tomatoes into a small dice – about 1/2 inch. Transfer them to a bowl.
Next, add in the thinly sliced red onions.
Finally, add the salt, ground black pepper, and balsamic vinegar. Toss to coat.
Pour the cooled oil and garlic into the tomatoes. Toss to coat. Cover and refrigerate for 12-24 hours.
Once the tomatoes have marinated, cook the pasta according to the package instructions. (See blog post for tips.)
Drain the pasta and toss it with the chilled and marinated tomato mixture. You can enjoy it now with fresh basil stirred in, or you can set it back into the fridge until ready to serve.
Either way, do not add the basil until you are ready to plate up the Marinated Bruschetta Pasta! Top with parmesan if desired.
Will serve 6 people as a main or 10-12 servings as a side dish.