Begin by halving about 2 cups of colorful cherry tomatoes and placing them in a mixing bowl. Add 2 cloves of grated garlic, 3 tablespoons of extra virgin olive oil, the juice and zest of one lemon, and a pinch of sea salt. Stir well to combine, allowing the flavors to meld while letting the mixture marinate at room temperature for about 15 minutes.

In a large pot, bring water to a rolling boil and add a generous pinch of salt. Cook your 8 ounces of whole wheat pasta (shells work beautifully) according to package instructions for about 9-11 minutes until al dente. Once cooked, drain the pasta and rinse it under cold water to halt the cooking process, then set it aside to cool.

In a large mixing bowl, combine the cooled pasta with the marinated tomato mixture, including all the delicious juices. Toss the ingredients gently to ensure the pasta is well-coated with the vibrant mixture.

Tear a handful of fresh basil leaves into the bowl, allowing their fragrant aroma to fill the air. Mix them into the salad, then taste and adjust the seasoning as needed. Add extra lemon juice, olive oil, or salt to enhance the flavors.

For an optimal experience, you can serve the Bruschetta Pasta Salad immediately at room temperature, or refrigerate it for about 30 minutes to chill.

If you have leftovers, store the Bruschetta Pasta Salad in an airtight container in the refrigerator for up to 3 days.