Warm Italian Pasta Salad ✨ Pasta salad doesn’t have to be eaten cold. We add hot pasta to marinated tomatoes to help those flavors really shine! Recipe: 2 Tbsp white balsamic vinegar 3 Tbsp olive oil 16 oz red and yellow cherry tomatoes (halved) Juice of 1/2 lemon 1 medium shallot (sliced) 2 garlic cloves (grated) 1 teaspoon salt 1 teaspoon black pepper 1 cup Kalamata olives 1/2 cup freshly grated Parmesan cheese (omit for dairy-free recipe) 4 chopped pepperoncini or to taste 1 cup chopped Italian flat leaf parsley 1/2 cup fresh basil 1 pound dry farfalle pasta – 1/2 cup reserved pasta water Directions Slice tomatoes down the center. In a large bowl, add the tomatoes, sliced shallots, minced garlic, olive oil, balsamic, juice of lemon, salt, and pepper. Stir to combine, and let the mixture sit for 20 minutes or until the tomatoes have released their juice. Cook the pasta according to package instructions. Reserve about 1/2 cup of pasta water. In a large mixing bowl, combine the tomato mixture, warm cooked pasta, olives, parsley, basil, pepperoncini, Parmesan cheese, and 1/4 cup reserved pasta water. Toss to combine, ensuring the noodles are well coated with the oil and tomato juices. Add remaining pasta water, as needed. Serve warm. #pasta #pastarecipe #easyrecipes #pastasalad #salad #tips #healthyrecipes #healthy #olives #feedfeed #todayfood #huffposttaste #food52 #foodandwine #buzzfeast #holidays #holiday #fooddolls