Ingredients
Equipment
Method
- In a medium bowl, add cherry tomatoes, garlic, basil, mint, kosher salt, black pepper, red pepper flakes, and olive oil. Mix everything gently to combine. The colors should blend beautifully, and the aroma will be irresistible. Let this mixture sit at room temperature for 1 to 2 hours, allowing the flavors to meld. This waiting period is crucial for maximizing the taste.
- While your mixture is marinating, bring a large pot of water to a rolling boil. Season it generously with salt, as this is where the pasta will absorb its flavor. Add the pasta shells once the water is boiling. Stir occasionally to prevent sticking and cook according to the package instructions until al dente.
- Once the pasta is cooked, drain it well in a colander, shaking off the excess water. Transfer the pasta to a large mixing bowl. Before adding anything else, drizzle in a bit of the reserved oil from the marinated tomatoes to prevent sticking.
- After the pasta cools for about 10 to 15 minutes, it’s time to incorporate the tomato mixture. Carefully fold in the marinated tomatoes and herbs with the pasta. Make sure the pasta is evenly coated with the vibrant mixture.
- Finally, add the mozzarella and fontina cheese cubes to the bowl. Gently toss everything together until well combined. Each bite should have a delightful mix of cheese, tomatoes, and fresh herbs.
- Serve the Tomato Basil Pasta Salad at room temperature or chilled, depending on your preference. It’s perfect for summer gatherings or as a refreshing side dish for any meal. Enjoy the compliments!
Notes
Store any leftovers in an airtight container in the refrigerator. It will keep for about three days.