Classic Ina Garten’s Summer Garden Pasta Salad

Here is my version of Ina Garten’s summer garden pasta salad, with fresh cherry tomatoes, tons of garlic, fragrant basil, and parmesan cheese tossed with perfectly cooked pasta.

This pasta salad is what I make when my garden is overflowing with tomatoes and basil in the summer. It’s great for potlucks or weeknight dinners, and somehow it tastes even better the next day straight from the fridge.

SAVE NOW

What Kind of Tomatoes Should I Use?

For this pasta salad, you’ll want to use the freshest, ripest tomatoes you can find – this is really where the flavor comes from. Cherry or grape tomatoes are your best bet since they’re sweet, juicy, and hold up well in a pasta salad without getting too watery. If it’s peak summer and you have access to a farmers market, grab whatever looks best that day – heirloom cherry tomatoes in different colors can make this dish really pop. Just make sure your tomatoes are ripe and flavorful, because bland, out-of-season tomatoes will make for a bland pasta salad.

SAVE NOW

Options for Substitutions

This pasta salad is pretty forgiving when it comes to swaps:

• Tomatoes: Cherry or grape tomatoes work great here, but you can also use regular tomatoes cut into chunks. Just make sure they’re ripe and flavorful since they’re the star of this dish.
• Fresh basil: While fresh basil really makes this recipe shine, you can use fresh parsley or a mix of both if you need to. Dried basil won’t give you the same fresh taste, so it’s best to stick with fresh herbs.
• Parmesan: Pecorino Romano is a good substitute if you want a sharper, saltier flavor. You could also try Asiago or Grana Padano for something similar to Parmesan.
• Pasta: Any short pasta shape works well – penne, fusilli, farfalle, or orecchiette all hold the sauce nicely. Just avoid long noodles like spaghetti for this salad.
• Red pepper flakes: If you’re not into spice, you can reduce the amount or skip it altogether. The dish will still taste great without the heat.
• Garlic: Fresh garlic is really important for this recipe’s flavor, so try not to substitute it with garlic powder. If you must, use about 1 teaspoon of garlic powder, but know the taste won’t be quite the same.

Watch Out for These Mistakes While Cooking

The biggest mistake people make with this pasta salad is skipping the 4-hour resting time for the tomatoes – this step is crucial because it allows the garlic to mellow and the tomatoes to release their juices, creating a flavorful sauce that coats every piece of pasta.

Another common error is adding the hot pasta to the tomato mixture immediately without letting it cool slightly, which can cause the basil to wilt and turn brown instead of staying fresh and green.

To get the best flavor, make sure you’re using ripe, in-season tomatoes since they’re the star of this dish, and don’t rinse your pasta after draining – the starch helps the tomato mixture cling better.

Finally, toss everything together gently to avoid breaking up the tomatoes too much, and taste before serving to adjust the salt and pepper since the cheese adds extra saltiness.

SAVE NOW

What to Serve With Summer Garden Pasta Salad?

This pasta salad is perfect for bringing to cookouts and potlucks since it’s loaded with fresh tomatoes and basil that really shine in the summer heat. I love serving it alongside grilled chicken, burgers, or Italian sausages – the cool pasta salad is a nice contrast to hot-off-the-grill proteins. It also pairs beautifully with other picnic favorites like corn on the cob, coleslaw, or a simple caprese salad if you want to keep the Italian theme going. Since this dish is pretty filling on its own with all that pasta and Parmesan, you can honestly just serve it with some crusty bread and call it a meal.

Storage Instructions

Store: This pasta salad actually gets better after sitting in the fridge for a few hours, so it’s perfect for making ahead. Keep it in an airtight container in the refrigerator for up to 3 days. You might need to add a drizzle of olive oil before serving since the pasta tends to soak up the dressing as it sits.

Make Ahead: I love making this the night before a gathering or potluck. The flavors really come together as the pasta absorbs all that garlicky tomato goodness. Just hold off on adding the fresh basil until right before serving to keep it looking bright and fresh.

Serve: This salad is meant to be served at room temperature or slightly chilled. Take it out of the fridge about 30 minutes before you plan to eat, give it a good toss, and add a bit more Parmesan if needed.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2700-3000
• Protein: 105-120 g
• Fat: 80-95 g
• Carbohydrates: 390-420 g

Ingredients

For the tomato base:

• 4 pints cherry tomatoes (halved through the stem)
• 0.75 cup olive oil (I use Colavita Extra Virgin for the best flavor)
• 8 garlic cloves (sliced paper-thin)
• 18 fresh basil leaves
• 0.75 tsp red pepper flakes
• 1 tsp salt
• 0.5 tsp black pepper
• 1/2 tsp lemon zest

For the pasta assembly:

• 1 lb pasta (I prefer De Cecco Penne Rigate for this)
• 1.75 cups parmesan (freshly grated directly from the block)
• 1 tbsp olive oil

Step 1: Prepare the Tomato Base and Let Flavors Meld

• 4 pints cherry tomatoes
• 3/4 cup olive oil
• 8 garlic cloves
• 12 fresh basil leaves
• 3/4 tsp red pepper flakes
• 1 tsp salt
• 1/2 tsp black pepper

Halve the cherry tomatoes through the stem to keep them intact and release their juices gradually.

Slice the garlic paper-thin so it infuses the oil without becoming bitter.

In a large bowl, combine the halved tomatoes, 3/4 cup olive oil, sliced garlic, red pepper flakes, salt, and black pepper.

Tear 12 of the basil leaves by hand (tearing rather than cutting preserves their flavor) and add them to the mixture.

Stir gently to combine, then let the mixture rest at room temperature for at least 4 hours—this allows the tomato juices to mingle with the garlic-infused oil and develop a deep, cohesive flavor.

I find this resting period is absolutely essential; it’s what transforms simple ingredients into something truly special.

Step 2: Cook the Pasta and Combine with Tomato Mixture

• 1 lb pasta
• 1 tbsp olive oil
• tomato base mixture from Step 1

While the tomato mixture is resting (or when you’re ready to serve), bring a large pot of salted water to a boil.

Add 1 tablespoon of olive oil to the water, then add the pasta and cook according to package directions until al dente—usually around 10-12 minutes for penne.

Drain the pasta well (but don’t rinse it; the starch helps the sauce cling).

Immediately transfer the hot pasta into the bowl with the tomato base and stir gently but thoroughly to combine.

The warmth of the pasta will slightly soften the tomatoes and help all the flavors marry together beautifully.

Step 3: Finish and Serve

• 1/2 tsp lemon zest
• 1.75 cups parmesan
• 6 fresh basil leaves
• pasta mixture from Step 2

Add the lemon zest and freshly grated Parmesan cheese to the pasta, reserving a small handful for serving.

Tear the remaining 6 basil leaves and fold them in gently.

Taste and adjust seasoning if needed.

Serve immediately at room temperature with extra grated Parmesan on top.

I always grate the cheese fresh from the block just before adding it—pre-grated cheese contains anti-caking agents that can make the salad feel grainy rather than silky.

Classic Ina Garten's Summer Garden Pasta Salad

Delicious Classic Ina Garten's Summer Garden Pasta Salad recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 1 hour hr 30 minutes mins

Cook Time 3 hours hrs 5 minutes mins

Total Time 4 hours hrs 37 minutes mins

Servings 8 servings

Calories 2850 kcal

Ingredients

  

For the tomato base::

• 4 pints cherry tomatoes (halved through the stem)
• 0.75 cup olive oil (I use Colavita Extra Virgin for the best flavor)
• 8 garlic cloves (sliced paper-thin)
• 18 fresh basil leaves
• 0.75 tsp red pepper flakes
• 1 tsp salt
• 0.5 tsp black pepper
• 1/2 tsp lemon zest

For the pasta assembly::

• 1 lb pasta (I prefer De Cecco Penne Rigate for this)
• 1.75 cups parmesan (freshly grated directly from the block)
• 1 tbsp olive oil

Instructions

 

• Halve the cherry tomatoes through the stem to keep them intact and release their juices gradually. Slice the garlic paper-thin so it infuses the oil without becoming bitter. In a large bowl, combine the halved tomatoes, 3/4 cup olive oil, sliced garlic, red pepper flakes, salt, and black pepper. Tear 12 of the basil leaves by hand (tearing rather than cutting preserves their flavor) and add them to the mixture. Stir gently to combine, then let the mixture rest at room temperature for at least 4 hours—this allows the tomato juices to mingle with the garlic-infused oil and develop a deep, cohesive flavor. I find this resting period is absolutely essential; it's what transforms simple ingredients into something truly special.
• While the tomato mixture is resting (or when you're ready to serve), bring a large pot of salted water to a boil. Add 1 tablespoon of olive oil to the water, then add the pasta and cook according to package directions until al dente—usually around 10-12 minutes for penne. Drain the pasta well (but don't rinse it; the starch helps the sauce cling). Immediately transfer the hot pasta into the bowl with the tomato base and stir gently but thoroughly to combine. The warmth of the pasta will slightly soften the tomatoes and help all the flavors marry together beautifully.
• Add the lemon zest and freshly grated Parmesan cheese to the pasta, reserving a small handful for serving. Tear the remaining 6 basil leaves and fold them in gently. Taste and adjust seasoning if needed. Serve immediately at room temperature with extra grated Parmesan on top. I always grate the cheese fresh from the block just before adding it—pre-grated cheese contains anti-caking agents that can make the salad feel grainy rather than silky.