Equipment
Ingredients
Pasta Base
- 250 g orecchiette pasta, dry
- 2000 ml water
- 15 g kosher salt
Tomato-Basil Dressing
- 150 g cherry tomatoes, whole
- 15 g fresh basil, leaves only, lightly packed
- 60 ml extra virgin olive oil
- 30 ml red wine vinegar
- 15 g nutritional yeast
- 1 garlic, peeled
- 3 g salt
- 1 g black pepper, freshly ground
Salad Mix-ins
- 150 g cherry tomatoes, halved
- 80 g kalamata olives, pitted and halved
- 5 g fresh basil, torn
Nutrition (per serving)
Method
Bring the water to a rolling boil in a large pot. Add the kosher salt, then add the orecchiette. Cook according to package directions, typically about 10-12 minutes, until al dente.
Drain the pasta in a colander and immediately rinse thoroughly under cold running water to stop the cooking process and wash away surface starch.
While the pasta drains, combine the dressing ingredients (150g whole cherry tomatoes, 15g basil, olive oil, red wine vinegar, nutritional yeast, garlic, 3g salt, and pepper) in a blender. Blend until smooth and emulsified.
In a large mixing bowl, combine the cooled pasta, the remaining 150g halved cherry tomatoes, and the halved kalamata olives.
Pour the tomato-basil dressing over the pasta mixture. Toss gently until all the orecchiette shells are evenly coated.
Cover and chill in the refrigerator for at least 30 minutes to allow the flavors to meld. Garnish with torn fresh basil just before serving.
Chef's Notes
- Nutritional yeast acts as a powerful vegan alternative to parmesan cheese here. It provides a deep umami character and helps thicken the dressing.
- Rinsing pasta is usually frowned upon for hot dishes, but it is essential for pasta salads. It stops the cooking immediately and removes excess starch that would cause the salad to turn gummy.
- Orecchiette, meaning little ears, is the ideal pasta shape for this dish. The small, cupped shape catches both the blended dressing and the halved ingredients beautifully.
- If you want to mellow the raw bite of the garlic, let the peeled clove sit in the red wine vinegar for 5 to 10 minutes before adding the rest of the dressing ingredients to the blender.
Storage
Refrigerator: 3 days — Store in an airtight container. The dressing may thicken in the fridge; toss with a splash of water or olive oil before serving.
