Equipment
Ingredients
Pasta and Mix-ins
- 250 g orecchiette pasta, dry
- 150 g cherry tomatoes, halved
- 80 g kalamata olives, pitted and sliced
- 2000 ml water
- 15 g kosher salt
Tomato-Basil Dressing
- 100 g cherry tomatoes, whole
- 20 g fresh basil leaves, loosely packed
- 60 ml extra virgin olive oil
- 30 ml red wine vinegar
- 1 garlic, peeled
- 15 g nutritional yeast
- 3 g salt
- 1 g black pepper, freshly ground
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 426 kcal
- Protein
- 11 g
- Carbohydrates
- 52 g
- Fat
- 19 g
- Fiber
- 4 g
- Sugar
- 4 g
- Sodium
- 656 mg
- Saturated Fat
- 3 g
- Monounsaturated Fat
- 13 g
- Polyunsaturated Fat
- 2 g
- Potassium
- 173 mg
- Calcium
- 36 mg
- Iron
- 1.2 mg
- Magnesium
- 40 mg
- Phosphorus
- 124 mg
- Zinc
- 0.9 mg
- Vitamin A
- 17 mcg
- Vitamin C
- 1 mg
- Vitamin E
- 3.0 mg
- Vitamin K
- 31 mcg
- Vitamin B6
- 0.1 mg
- Thiamin
- 0.07 mg
- Riboflavin
- 0.05 mg
- Niacin
- 1.2 mg
- Folate
- 15 mcg
- Water
- 34 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Bring a large pot of water to a rolling boil at 100°C/212°F over high heat. Add the kosher salt to heavily season the water.
Add the orecchiette to the boiling water and cook until al dente, usually 9 to 11 minutes. Stir occasionally to prevent sticking.
Drain the pasta in a colander and rinse briefly under cold water to stop the cooking process and wash away surface starch.
While the pasta cools, combine the whole cherry tomatoes, fresh basil, extra virgin olive oil, red wine vinegar, garlic, nutritional yeast, salt, and black pepper in a blender. Blend on high until completely smooth and emulsified.
In a large mixing bowl, combine the cooled orecchiette, halved cherry tomatoes, and sliced kalamata olives. Pour the tomato-basil dressing over the ingredients and toss thoroughly to ensure the pasta is evenly coated.
Cover the bowl and chill in the refrigerator for at least 30 minutes to allow the flavors to meld. Toss once more before serving.
Chef's Notes
- Nutritional yeast acts as a savory, cheesy backbone in this vegan dressing, providing the umami depth typically achieved with parmesan cheese.
- Rinsing pasta is a faux pas for hot pasta dishes, but it is absolutely essential for pasta salads. Removing the surface starch prevents the noodles from gluing themselves into a solid block as they cool.
- Orecchiette, meaning little ears, is the ideal shape for this salad because the concave center acts as a small cup that catches and holds the vibrant dressing.
- For the best flavor, salt your boiling water until it tastes like the sea. This is your only opportunity to season the pasta itself from the inside out.
Storage
Refrigerator: 3 days — Flavors meld better after resting, but pasta may absorb the dressing over time. Keep a little extra dressing or olive oil on the side to refresh before serving.
Reheating: Serve chilled or at room temperature.
Troubleshooting
Pasta salad seems dry when serving
Cause: The orecchiette absorbed the dressing while resting in the refrigerator
Fix: Stir in a splash of olive oil and an extra squeeze of lemon juice or red wine vinegar to revive the moisture
Prevention: Reserve a quarter of the dressing to toss in right before serving
Dressing is too acidic or sharp
Cause: Tomatoes used for the dressing were underripe and overly tart
Fix: Blend in a small amount of agave syrup, sugar, or maple syrup to balance the acidity
Prevention: Taste tomatoes before blending; use ripe, sweet cherry tomatoes
Cultural Context
Pasta salad as a chilled, dressed dish evolved heavily in American kitchens during the mid-20th century, drawing inspiration from Italian antipasto platters. By combining traditional Italian ingredients like basil, tomatoes, and olives with the convenience of a make-ahead picnic dish, it became a staple of summer gatherings. This modern, plant-based interpretation relies on nutritional yeast to capture classic savory notes without utilizing dairy.
