Summery Cherry Tomato Pasta Salad
 
Prep time
Cook time
Total time
 
Recipe type: Pasta Salad
Cuisine: American/Mediterranean
Serves: 4
Ingredients
  • ½ cup extra virgin olive oil
  • ½ cup white wine vinegar
  • 1 Tbsp sugar
  • ¼ tsp salt
  • ½ tsp ground pepper
  • 2 cloves garlic, minced
  • ⅓ cup sliced red onion, (slices cut in ¼’s)
  • 1 pint cherry tomatoes (multi-colored if available)
  • 1 cup Kalamata olives
  • 12 large leaves fresh basil
  • 8 oz gluten-free pasta (penne or shells)
  • 6 hard-boiled eggs
Instructions
  1. For the dressing, mix oil, vinegar, sugar and salt and pepper in a small sauce pan. Bring to a boil, add red onions and garlic and remove from heat.
  2. Let sit an hour.
  3. Cut cherry tomatoes and olives in halves.
  4. Peel the eggs, chop 3 coarsely and slice the other three.
  5. Cook pasta according to package directions but taste a piece a couple minutes before it’s due to be done. You want it al dente, just cooked but still firm. Cooking gluten-free pasta the full time on the package often leads to limp or mushy pasta. Drain in a colander and rinse with cold water. Drain briefly. You want to get the dressing on it fairly quickly before it sticks together.
  6. Whisk dressing and add to pasta along with tomatoes, olives and chopped egg. Toss to coat.
  7. Julienne basil by stacking leaves, rolling them up and slicing, and mix in.
  8. To serve arrange salad on plates with a few slices of egg along the side.
  9. Some small basil leaves make a nice garnish.
Recipe by Savory Nature at http://savorynature.com/2013/09/04/summery-cherry-tomato-pasta-salad/