Pasta with Vinaigrette

📜 Collection: Patsy Collection | ✍️ Attribution: Unattributed | 📂 Category: Entrees A fresh and easy penne pasta dish tossed in a flavorful herb and lemon vinaigrette with coarsely chopped fresh tomatoes, garlic, shallots, and Parmesan cheese. Perfect for a quick, light weeknight entree or summer pasta salad.

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Prep Time	Cook Time	Inactive / Chill Time	Yield / Servings
15 mins	10 mins	30 mins	4 servings

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🔪 Key Equipment

• Whisk
• Mixing bowl
• Large stockpot
• Colander

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Ingredients

Vinaigrette & Tomato Base

Measurements	Ingredients	Prep / Notes
2 Tbsp	Herb Oil	rosemary or basil infused
2 Tbsp	Olive Oil	None
2 Tbsp	Lemon Juice	freshly squeezed
1 Tbsp	Shallot	minced
2 tsp	Garlic	minced
4 medium	Tomatoes	cored and coarsely chopped
2 Tbsp	Parsley	minced
1/2 tsp	Salt	None
To taste	Black Pepper	freshly ground

Pasta & Finishing

Measurements	Ingredients	Prep / Notes
2 cups	Penne Pasta	uncooked
4 Tbsp	Parmesan Cheese	grated

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Instructions

Step 1: Make the Vinaigrette & Base

1. In a mixing bowl, whisk together 2 Tbsp herb oil, 2 Tbsp olive oil, and 2 Tbsp lemon juice until thoroughly combined.
2. Add 1 Tbsp minced shallot, 2 tsp minced garlic, 4 medium cored and coarsely chopped tomatoes, 2 Tbsp minced parsley, 1/2 tsp salt, and black pepper.
3. Set the tomato mixture aside at room temperature for 30 minutes to allow the flavors to meld.

Step 2: Cook Pasta & Toss

4. Bring a large pot of salted water to a boil and cook 2 cups penne pasta according to package directions until tender yet al dente.
5. Drain the cooked pasta and immediately add the room-temperature tomato vinaigrette sauce and 4 Tbsp Parmesan cheese, tossing gently to combine.

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💡 Make-Ahead & Storage: The tomato vinaigrette base can be mixed and left to marinate at room temperature for up to 30 minutes before tossing with freshly boiled pasta.

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Original Recipe Scan