Herb pasta salad with cherry tomatoes
Pasta fredda alle erbe aromatiche coi pomodorini
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For 4-6 people
500 g of colored short pasta
500 g cherry tomatoes
herbs (basil, sage, rosemary, thyme, oregano, chives, etc.)
chili pepper
extra virgin olive oil
salt
A fragrant dish for a fresh and colorful pasta to enjoy on a hot summer day, even better if eaten in company!
Choose a short pasta preferably colored (with vegetables).
Cook the pasta in boiling salted water and al dente.
When ready drain the pasta and pour it in a large salad bowl and leave it cool.
Meanwhile, prepare the sauce by cutting into four parts the cherry tomatoes.
Chop the herbs, add the chili pepper, a pinch of salt and a hearty round of cold-pressed extra virgin olive oil of excellent quality.
Stir and season the pasta boiled and cooled, stirring again with care.
Add another generous round of good extra virgin olive oil and let it rest for a couple of hours before serving this delicious pasta salad.
Thanks to Emanuela Barbero, webmaster di Vegan3000 e autrice di libri di cucina vegan
