This delicious tomato and basil pasta salad is a perfect summer lunch! It's made with rotini pasta, plum tomatoes, olive oil, parmesan cheese and herbs. Furthermore it's nuts-free and soy-free.
Special diets: Vegetarian | nuts-free | soy-free |
️Allergens: not vegan | gluten | lactose | eggs |
⏱ 138 mins – easy
🍽 6 servings – 508 kcal per serving
|
Serving 258g |
Fat 21g |
Sat. fat 4g |
Sodium 516mg |
|
Carbs 63g |
Fibers 4g |
Sugars 6g |
Proteins 14g |
INGREDIENTS
- 1 lb rotini pasta
- 2 lb plum tomatoes
- 3 cloves garlic
- 1 tsp salt
- half tsp black pepper
- half cup olive oil
- a third cup basil
- a quarter cup parmesan cheese
TOOLS
- 1 knife
- 1 grater
- 1 saucepan
- 1 bowl
- 1 fridge
- 1 lid
- 1 colander
- 1 spoon
- 1 cling film
- 1 salad mixing spoon
STEPS
Dice the plum tomatoes and chop the basil. Then peel and mince the garlic.
Grate the parmesan cheese using a grater.
Pour 16 cups of water into a saucepan and turn on the heat. Boil the water for 3 minutes. Then add half a tsp of salt and rotini pasta to the saucepan. Cover with a lid and cook for 7 minutes. Then turn off the heat and remove the lid. Drain the cooked pasta in a colander.
Put the diced plum tomatoes in a bowl. Add the minced garlic, chopped basil, and olive oil to the bowl. Then sprinkle with half a tsp of salt and half a tsp of black pepper. Mix the ingredients with a spoon, then cover the bowl with cling film. Chill in the fridge for 120 minutes. Remove from the fridge and take off the cling film. Add the drained rotini pasta to the bowl and mix with a salad mixing spoon. Top with the grated parmesan cheese.
It’s ready to be served !
