Basil Cold Orecchiette with Chilled Tomato

20260704, #BreakfastDiary 1769, 24°C/cloudy An easy, simple summer pasta. About 500kcal per serving, Basil Cold Orecchiette with Chilled Tomato.

2 cups orecchiette (any short pasta works), 20 cherry tomatoes, a pinch of salt, 1T olive oil, 1/2T mixed herbs, 2T basil pesto

1. Cut the cherry tomatoes horizontally so the dressing can soak in well, then add two pinches of salt, 1T olive oil, and 1/2T mixed herbs, and refrigerate for about an hour. 2. Boil 2 cups orecchiette in salted water (1/2T salt) until fully cooked. 3. Drain the orecchiette from step 2, rinse in cold water, then toss in a mixing bowl with 2T basil pesto. 4. Blend the cherry tomatoes from step 1 in a blender until smooth. 5. Pour the blended cherry tomatoes from step 4 onto a plate and top with the pasta from step 3. A little freshly ground sesame on top is nice too.

Inspired by @jihunhae