Description
This Warm Italian Pasta Salad is a vibrant and flavorful dish featuring tender farfalle pasta tossed with juicy cherry tomatoes, Kalamata olives, fresh herbs, and a tangy balsamic dressing. Perfectly combined with Parmesan cheese and pepperoncini for a savory kick, this salad is served warm for a comforting and satisfying meal or side dish.
Ingredients
Scale
Dressing & Vegetables
- 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, sliced
- 2 garlic cloves, grated
- 1 teaspoon salt
- 1 teaspoon black pepper
Other Ingredients
- 1 cup Kalamata olives
- 1/2 cup freshly grated Parmesan cheese (omit for 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 (with 1/2 cup reserved pasta water)
Instructions
- Prepare the Tomato Mixture: Slice the cherry tomatoes in half down the center. In a large bowl, combine the halved tomatoes, thinly sliced shallot, grated garlic, olive oil, white balsamic vinegar, lemon juice, salt, and black pepper. Stir everything together well and let the mixture sit for 20 minutes until the tomatoes release their juices.
- Cook the Pasta: Cook the farfalle pasta according to the package instructions, ensuring it is al dente. Before draining, reserve about 1/2 cup of the pasta cooking water to help with seasoning and consistency later.
- Combine the Salad: In a large mixing bowl, add the warm cooked pasta along with the tomato mixture. Add Kalamata olives, chopped parsley, fresh basil, pepperoncini, and grated Parmesan cheese. Pour in about 1/4 cup of the reserved pasta water and gently toss everything together until the noodles are well coated with the oil, tomato juices, and herbs. Add more reserved pasta water as needed to achieve desired consistency.
- Serve Warm: Serve the pasta salad warm to enjoy the melded flavors. This dish can be enjoyed immediately and makes a great side or main dish.
- Store Leftovers: Store any leftovers in an airtight container in the refrigerator for up to 3 days, rewarming if desired before serving.
Notes
- Omit the Parmesan cheese to make this salad dairy-free.
- If you prefer a cold pasta salad, chill in the fridge for at least 1 hour before serving.
- Adjust the amount of pepperoncini to your heat preference.
- Use high-quality extra virgin olive oil and balsamic vinegar for best flavor.
- Reserve pasta water is key to achieving the perfect dressing consistency and coating the noodles well.
