Charred Tomatador Bruschetta Pasta Salad

Directions

1. Cook the spaghetti in well-salted water according to package directions until al dente. Drain well, spread on a rimmed baking sheet, and toss with a small drizzle of olive oil. Let cool to room temperature, then refrigerate for 15–20 minutes. (For a faster option, rinse under cold water. t’s quicker but strips some of the surface starch that helps the dressing cling.)

2. Heat a 10–12 inch skillet over medium-high heat. Add 2 tablespoons of the olive oil. You should hear a sizzle when it hits the pan. Add the cherry tomatoes and 1 tablespoon Tomatador. Cook, stirring occasionally, for 3–4 minutes, until the tomatoes begin to blister and burst.

3. Add the sliced shallot and cook 4–5 minutes more, stirring occasionally, until the tomatoes and shallot develop char and caramelization. Stir in the balsamic vinegar, scraping up any flavorful bits from the bottom of the pan.

4. Remove the pan from heat and let the bruschetta mixture cool to room temperature. Don’t toss it with the pasta while it’s still warm, the residual heat will wilt the herbs.

5. In a large mixing bowl, combine the chilled pasta and cooled bruschetta mixture. Add the Italian parsley, torn basil, remaining 1 teaspoon Tomatador, remaining 1 tablespoon olive oil, and lemon zest. Toss well to combine. Taste and adjust with a pinch of kosher salt, a squeeze of lemon, or another pinch of Tomatador.

6. Serve alongside grilled garlic bread, or refrigerate until ready to serve (see Make-Ahead Tip).