Garden Pasta (4 servings)

This is another wonderful summertime recipe that avoids excess heat in the kitchen.  It works best with really fresh ingredients; don't use jarred garlic or canned tomatoes in this particular recipe.  Allowing the ingredients to meld for several hours means the dish will have a deliciously bold flavor.  Unfortunately, I can't remember where I got this recipe, but it's one I turn to often!

You will need:

  • 2 pints of cherry or grape tomatoes, halved

  • 3 cloves of garlic, minced

  • 1/8 cup julienned fresh basil and/or oregano leaves

  • 1 Tbsp balsamic vinegar

  • 3 Tbsp extra virgin olive oil

  • 1 lb dried pasta (I used whole wheat rotini)


  1. Combine all ingredients except the pasta in a large bowl.  Season with salt and pepper to taste.  Cover the bowl with plastic wrap and refrigerate for 4-5 hours.

  2. Cook the pasta according to package directions.  While water is warming up, bring the bowl out of the fridge to get it back up to room temperature.

  3. When pasta is cooked, drain it thoroughly and toss it with the tomatoes in the bowl.  Serve immediately.

Hope you like garlic!