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A white serving bowl filled with our summer toamto pasta salad.
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5 from 1 vote

How To Make Tomato Orecchiette Pasta Salad

Our Orecchiette Pasta Salad is so good. It's made with sun-ripened cherry tomatoes. Plus, a few other ingredients from our garden, like fresh arugula and sweet basil. But there's also EVOO, sea salt, and cracked black peppercorns, and our Tomato Vinaigrette ties it all together. 
Course: Main Course, Salad
Cuisine: American
Servings: 4

Ingredients

  • 16 ounces orecchiette pasta
  • 1 1/2 cups of cherry tomatoes halved
  • 1 cup chopped arugula
  • 1 cup grated pecorino romano cheese plus more for serving (or you can use parmigiano reggiano)
  • 8 to 10 sweet basil leaves rolled and sliced into ribbons
  • 1-2 tbsps of extra virgin olive oil
  • sea salt or kosher salt and freshly cracked black pepper to taste
  • 1 tbsp of fresh lemon juice

Instructions

  • Cut 1 1/2 cups of cherry or grape tomatoes in half.
  • Rough chop 1 cup arugula and 8 to 10 large sweet basil leaves.
  • Grate 1 to 1 1/2 cups of Pecorino Romano or Parmigiano Reggiano. (Set 1/2 cup of it aside to use for topping)
  • Following the package instructions, cook 16 ounces of orecchiette pasta until it's al dente.
  • Drain the pasta and rinse with cold water until cool to the touch.
  • Toss with 1 to 2 tablespoons of extra virgin olive oil and a pinch of sea salt or kosher salt.
  • Add the prepared tomatoes, arugula, sweet basil, 1 cup of grated cheese, and our easy tomato vinaigrette (about 3/4 cup to 1 cup), then gently toss in 1 tablespoon of fresh lemon juice. 
  • Next, add sea salt or kosher salt and freshly cracked black pepper to taste.
  • If you have time, refrigerate the salad for about 15-20 minutes. This allows time for the flavors to come together.
  • Add more dressing if needed before serving.
  • Serve in salad bowls and top with more grated cheese.

Notes

How to Make Tomato Vinaigrette
Ingredients:
  • 3/4  cup extra virgin olive oil
  • 1/2 cup red wine vinegar
  • 3 tbsp balsamic glaze
  • 3 tbsp agave syrup (pure maple syrup, honey, or pomegranate molasses) 
  • 2 large garlic cloves
  • 1 tbsp Italian seasoning
  • 10 cherry tomatoes (I used a combination of Juliett's, Sun Sugars, Champagne Bubbles, Black Cherry, and Super Sweet)
  • pinch of sea salt to taste
  •  freshly cracked black peppercorns to taste 
Directions for Easy Tomato Vinaigrette
  1. Add all ingredients into a blender and pulse until smooth in about a minute. 
  2. Make ahead or serve immediately.