Jammy Tomato Lemon Pasta Salad

Directions

  1. 1Start by peppering your pasta salad with black pepper.
  2. 2Take your cherry tomatoes, halve them, and put them in a bowl.
  3. 3Add 2 tablespoons of olive oil to a pan over medium-low heat.
  4. 4Add cumin seeds and cook until fragrant for about 45 seconds.
  5. 5Add the halved cherry tomatoes and a pinch of salt to the pan.
  6. 6Sauté for 5-8 minutes until the tomatoes break down.
  7. 7Stir in sun-dried tomatoes and Aleppo pepper, cooking for 2-3 minutes until jammy.
  8. 8Remove the mixture from the heat to cool.
  9. 9In a jar, combine grated garlic, lemon zest, and lemon juice. Let it sit for 5 minutes.
  10. 10Add the cooled tomato mixture, red wine vinegar, remaining 2 tablespoons of olive oil, and maple syrup to the jar.
  11. 11Whisk to combine and season to taste. Chill until ready.
  12. 12Cook pasta according to package instructions.
  13. 13Slice 1/2 of a medium red onion thinly.
  14. 14Toss the thinly sliced red onion with lemon zest, lemon juice, and a pinch of salt in a large mixing bowl. Let it sit for 5 minutes.
  15. 15Add the cooked pasta, the tomato lemon vinaigrette, basil, vegan parmesan, and black pepper to the onions.
  16. 16Toss well and adjust seasoning to taste.

Ingredients

  • 1 pint cherry tomatoes
  • 4 tbsp extra virgin olive oil
  • 1 tsp cumin seeds
  • 0.33 cup sun-dried tomatoes
  • 0.5 tsp Aleppo pepper or red pepper flakes
  • 1 lemon
  • 2 cloves garlic
  • 1 tbsp red wine vinegar
  • 2 tsp maple syrup
  • 8 oz pasta
  • 0.5 medium red onion
  • 0.33 cup basil leaves
  • 3 ounces shaved vegan parmesan cheese
  • kosher salt
  • fresh cracked black pepper

Equipment

panknifecutting boardbowlgratercitrus pressspoon

Tips

  • You can make the dressing ahead of time and chill until ready to use.
  • Be very generous with the sauce as the pasta absorbs the citrus flavor.
  • No mayo is needed for this pasta salad.