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Warm Italian Pasta Salad

Course Side Dish
Prep Time 25 minutes
Cook Time 12 minutes
Servings 8

Ingredients

  • 2 tablespoons white balsamic vinegar
  • 3 tablespoons extra virgin olive oil
  • 16 ounces red and yellow cherry tomatoes halved
  • Juice of 1/2 lemon
  • 1 medium shallot thinly sliced
  • 2 garlic cloves grated
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 cup Kalamata olives
  • 1/2 cup freshly grated Parmesan cheese skip for a dairy-free recipe
  • 4 chopped pepperoncini or to taste
  • 1/2 cup chopped Italian flat-leaf parsley
  • 1/2 cup fresh basil
  • 1 pound dry farfalle pasta reserve 1/2 cup pasta water

Instructions

  • Slice tomatoes down the center. In a big bowl, mix tomatoes, shallots, garlic, olive oil, balsamic vinegar, lemon juice, salt, and pepper. Stir well and let it sit for 20 minutes, allowing the tomatoes to release their juice.
  • Cook the pasta according to package instructions. Save about 1/2 cup of pasta water.
  • In another large bowl, combine the tomato mixture, warm cooked pasta, olives, parsley, basil, pepperoncini, Parmesan cheese, and 1/4 cup reserved pasta water. Toss everything together, ensuring the noodles are nicely coated with the oil and tomato juices. Add more pasta water if needed. Serve it warm and savor the deliciousness!
  • Store any leftovers in an airtight container in the fridge for up to 3 days. Enjoy the flavors even on the go!