Basil and Olive Pasta Salad With Tomato Dressing
Ripe summer tomatoes are transformed into a fragrant, fruity dressing for this pasta salad. Giving the tomatoes a quick salt bath encourages them to release their tangy juices and further intensifies their flavor before they are blended with basil and garlic. While this dish is best with summer tomatoes, this salting technique makes it possible to use out-of-season ones, too. This dressing is thicker than most, so use a robust short pasta with lots of crevices, curves and swirls to hug and carry the sauce. Eat this pasta salad as is, or dress it with a creamy fresh cheese such as mozzarella, burrata or ricotta, or stir through some leafy baby spinach or arugula for freshness.
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- 1pint cherry or other small tomatoes, halved
- Salt and pepper
- 1pound short pasta such as orecchiette, elbows or fusilli
- 1garlic clove, roughly chopped
- 1heaping cup basil leaves, plus more for topping
- 2tablespoons nutritional yeast or grated Parmesan
- ½heaping cup olives (preferably Castelvetrano), pitted and roughly chopped
- 2tablespoons capers, rinsed and roughly chopped
- Extra-virgin olive oil, for drizzling
- Crushed red pepper, for serving
Instructions
Step 1
Place the tomatoes in a medium bowl and add 1 teaspoon salt. Toss gently and allow to marinate for 5 to 10 minutes.Step 2
Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and run under cold water until the pasta is cool. Drain again.Step 3
Place the marinated tomatoes, garlic, basil and nutritional yeast or Parmesan in a blender or food processor and blend until completely smooth. Taste and season with salt and pepper if the dressing needs it.Step 4
Pour the dressing into a large bowl. Add the pasta and fold to evenly coat the pasta. Taste and season well with salt and pepper, keeping in mind the pasta will be topped with olives and capers.Step 5
Distribute pasta among bowls. Top each with olives and capers, and drizzle generously with olive oil. To serve, top with more basil and some crushed red pepper.