Jammy Tomato Lemon Pasta Salad

Serves 1
instagram.com

Directions

  1. 1Start by peppering your pasta salad with black pepper.
  2. 2Start by peppering your pasta salad with black pepper.
  3. 3Start by peppering your pasta salad with black pepper.
  4. 4Take your cherry tomatoes, halve them, and put them in a bowl.
  5. 5Take your cherry tomatoes, halve them, and put them in a bowl.
  6. 6Take your cherry tomatoes, halve them, and put them in a bowl.
  7. 7Add 2 tablespoons of olive oil to a pan over medium-low heat.
  8. 8Add 2 tablespoons of olive oil to a pan over medium-low heat.
  9. 9Add 2 tablespoons of olive oil to a pan over medium-low heat.
  10. 10Add cumin seeds and cook until fragrant for about 45 seconds.
  11. 11Add cumin seeds and cook until fragrant for about 45 seconds.
  12. 12Add cumin seeds and cook until fragrant for about 45 seconds.
  13. 13Add the halved cherry tomatoes and a pinch of salt to the pan.
  14. 14Add the halved cherry tomatoes and a pinch of salt to the pan.
  15. 15Add the halved cherry tomatoes and a pinch of salt to the pan.
  16. 16Sauté for 5-8 minutes until the tomatoes break down.
  17. 17Sauté for 5-8 minutes until the tomatoes break down.
  18. 18Sauté for 5-8 minutes until the tomatoes break down.
  19. 19Stir in sun-dried tomatoes and Aleppo pepper, cooking for 2-3 minutes until jammy.
  20. 20Stir in sun-dried tomatoes and Aleppo pepper, cooking for 2-3 minutes until jammy.
  21. 21Stir in sun-dried tomatoes and Aleppo pepper, cooking for 2-3 minutes until jammy.
  22. 22Remove the mixture from the heat to cool.
  23. 23Remove the mixture from the heat to cool.
  24. 24Remove the mixture from the heat to cool.
  25. 25In a jar, combine grated garlic, lemon zest, and lemon juice. Let it sit for 5 minutes.
  26. 26In a jar, combine grated garlic, lemon zest, and lemon juice. Let it sit for 5 minutes.
  27. 27In a jar, combine grated garlic, lemon zest, and lemon juice. Let it sit for 5 minutes.
  28. 28Add the cooled tomato mixture, red wine vinegar, remaining 2 tablespoons of olive oil, and maple syrup to the jar.
  29. 29Add the cooled tomato mixture, red wine vinegar, remaining 2 tablespoons of olive oil, and maple syrup to the jar.
  30. 30Add the cooled tomato mixture, red wine vinegar, remaining 2 tablespoons of olive oil, and maple syrup to the jar.
  31. 31Whisk to combine and season to taste. Chill until ready.
  32. 32Whisk to combine and season to taste. Chill until ready.
  33. 33Whisk to combine and season to taste. Chill until ready.
  34. 34Cook pasta according to package instructions.
  35. 35Cook pasta according to package instructions.
  36. 36Cook pasta according to package instructions.
  37. 37Slice 1/2 of a medium red onion thinly.
  38. 38Slice 1/2 of a medium red onion thinly.
  39. 39Slice 1/2 of a medium red onion thinly.
  40. 40Toss 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.
  41. 41Toss 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.
  42. 42Toss 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.
  43. 43Add the cooked pasta, the tomato lemon vinaigrette, basil, vegan parmesan, and black pepper to the onions.
  44. 44Add the cooked pasta, the tomato lemon vinaigrette, basil, vegan parmesan, and black pepper to the onions.
  45. 45Add the cooked pasta, the tomato lemon vinaigrette, basil, vegan parmesan, and black pepper to the onions.
  46. 46Toss well and adjust seasoning to taste.
  47. 47Toss well and adjust seasoning to taste.
  48. 48Toss well and adjust seasoning to taste.

Ingredients

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