Pasta With Vinaigrette
📜 Collection: Patsy Collection | ✍️ Attribution: Unknown | 📂 Category: Entrees A vibrant pasta dish tossed in a zesty herb-infused oil and lemon vinaigrette, topped with fresh tomatoes and parmesan cheese. Perfect for a light and flavorful lunch or dinner.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 15 mins | 10 mins | 30 mins | 4 Servings |
🔪 Key Equipment
- Mixing bowl
- Wire whisk
- Large pot
- Colander
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 2 Tbsp | Herb Oil | Rosemary or basil |
| 2 Tbsp | Olive Oil | Standard |
| 2 Tbsp | Lemon Juice | Freshly squeezed |
| 1 Tbsp | Minced Shallot | Minced |
| 2 Tsp | Minced garlic | Minced |
| 4 Med | Tomatoes | Cored & coarsely chopped |
| 2 Tbsp | Parsley | Minced |
| 1/2 Tsp | Salt | To taste |
| As needed | Black Pepper | Freshly ground |
| 2 cups | Penne pasta | Dry |
| 4 Tbsp | Parmesan Cheese | Grated |
| 1/4 cup | Vinegar | Optional extra emulsion |
| 1/2 cup | Oil | Optional extra emulsion |
Instructions
Step 1: Make the Vinaigrette
- In a mixing bowl, whisk together the 2 tbsp herb oil, 2 tbsp olive oil, and 2 tbsp lemon juice until well combined.
Step 2: Marinate the Flavors
- Add the 1 tbsp minced shallot, 2 tsp minced garlic, 4 med tomatoes, 2 tbsp parsley, 1/2 tsp salt, and black pepper to the bowl. Set aside at room temperature for 30 minutes to let the flavors meld.
Step 3: Cook the Pasta
- Cook the 2 cups penne pasta in a large pot of boiling salted water until al dente, then drain using a colander.
Step 4: Combine and Serve
- Toss the cooked pasta with the marinated sauce and 4 tbsp parmesan cheese until evenly coated and fragrant.
- If desired, separately combine the 1/4 cup vinegar and 1/2 cup oil to mix well, then drizzle onto the pasta before serving.
💡 Make-Ahead & Storage: Store leftover pasta in an airtight container in the refrigerator for up to 2 days.
Original Recipe Scan
