pasta salad with marinated tomatoes

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I was recently told that it would be beneficial to my readers if I posted my July 4th recipes before the actual holiday so they could actually make them on the holiday. Sorry, first-time blogger here making first-time blogger mistakes. So for the week and a half we have left before the 4th, I will be posting more recipes than normal so I can get them all posted in time. I have been cooking up a storm much to Justin’s delight. Justin is my taste tester, a role he prizes (or at least pretends to [this is Justin, I love it, continue on]). He is also my editor, content consultant, dishwasher, and oftentimes, even my Amazon echo when I have a cooking question but have my hands covered in flour or oil or what have you. I shout all kinds of questions from the kitchen, which he graciously Googles for me.

“How many ounces are in a quart?” (32 ounces by the way)

“How can you tell when scallops are done?” (they should be white and non-transparent)

“Is this chicken supposed to be purple?!” (we were making coq au vin)

“How do you thicken whipped cream?” (put in refrigerator over night)

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This recipe was pretty straight forward, and my mom made it numerous times when I was growing up. I feel that any recipe that uses fresh tomatoes, basil, and olive oil is bound to be pretty tasty, and this pasta salad certainly is. The sun-dried tomatoes add a delightful smoky flavor to the salad. Additionally, this recipe could be vegan-friendly, if you use vegan-friendly pasta. Bon Appetit!

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Serving size: 4

Ingredients:

5 roma tomatoes, seeded and chopped

8 oil-packed sun-dried tomatoes, drained and chopped

1 garlic clove, chopped

1/4-1/3 cup extra-virgin olive oil

salt and pepper to taste

1/2-3/4 pound wheat penne pasta

1 cup fresh basil leaves, loosely packed

 

Directions:

Combine fresh tomatoes, sun-dried tomatoes, garlic, oil, salt, and pepper in a large bowl. Marinate for 30-45 minutes, stir occasionally.

Boil pasta in salted water until al dente, 7-10 minutes. Drain pasta. While still hot, toss with tomato mixture.

Chop basil then combine with pasta. Serve immediately or at room temperature.

(Adapted from Martha Stewart Magazine, unknown year – it’s a photo copy of a torn out page…)

 

 

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