Tomato Pasta Salad

By Barefeet In The Kitchen

Ingredients

16 ounces fresh ripe tomatoes (cut into 1-inch or smaller pieces)
3 cloves garlic (finely minced)
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1 tablespoon sugar
¼ cup extra virgin olive oil
2 tablespoons balsamic vinegar
8 ounces bite-size pasta (cavatappi, penne, and rotini work well)
marinated tomatoes (and all marinade liquid)
½ teaspoon kosher salt (adjust to taste)
½ teaspoon freshly ground pepper (adjust to taste)
2 tablespoons fresh Italian parsley (finely chopped)
2 tablespoons freshly shredded Parmesan

Prep Time10mins
Cook Time10mins
Servings6

Instructions

Marinate the Tomatoes

Combine the tomatoes, garlic, salt, pepper, sugar, olive oil, and balsamic in a large bowl. Stir to mix well and allow the tomatoes to marinate at room temperature for at least 1 hour, and up to 6 hours before making the pasta salad.

Make the Pasta Salad

When the tomatoes are ready, set a medium pot with plenty of water over high heat. Add a tablespoon of salt to the water, then cook the pasta according to the package directions. Drain the pasta.

Add the still warm pasta to the bowl with the tomatoes and all of their juices. Toss thoroughly until everything is well-coated. Add the parsley and toss again. Taste the pasta, then add salt and pepper to taste.

Serve immediately, or cover and refrigerate until ready to eat. Stir again before serving. Just before serving, sprinkle Parmesan over the top, if desired.