Orrechiete Pasta Salad with Herbs and Grape Tomatoes
This is a versatile dish that travels well, pack it up for lunch or bring it to a potluck gathering, it takes just a few minutes to prepare and will hold at room temperature for many hours without a problem.
Ingredients
Serves 6-8 people
- 8 ounces orecchiette (ear shaped pasta)
- 1 pound yellow, red and/or orange cherry or grape tomatoes (about 3 ½ cups), halved
- 1/4 cup extra virgin olive oil
- 1 tablespoon balsamic vinegar
- 2 garlic cloves, pressed
- 1 cup coarsely chopped fresh Kenter Canyon Farms basil, parsley or combination of the two
- 2/3 cup coarsely grated Pecorino Romano Cheese
Preparation
Prep: 10 min • Cook: 5 min • Ready in: 15 min
Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain.
Meanwhile, combine tomatoes, oil, vinegar and garlic in large bowl. Add pasta and season to taste with salt and pepper. Cool to room temperature. Stir in Kenter Canyon Farms basil, parsley or combination of the two and serve.
Recipe from the Kenter Canyon Farms test kitchen