- 2 cups of Pasta (any short pasta you want)
- 1 cup of Cherry Tomatoes, cut in quarters
- Handful of Basil, minced
- 1 Garlic, minced
- 1 teaspoon go Chili Flakes
- Extra Virgin Olive Oil
- 1 cup of Arugula
- Handful of Pitted Black Olives, cut into quarters
- 1 tablespoon of Capers
- 1/2 cup of Fresh Mozzarella, cut into small squares
- 1/2 cup of grated Parmesan
- Salt and Pepper
Here’s a great pasta salad recipe to bring to all those BBQ and roof parties that are going to be happening all summer long!
In a bowl throw in the cherry tomatoes, basil, garlic, and chili flakes. Pour olive oil into the bowl. Enough to cover everything. Season well with salt and pepper, cover with saran wrap and let marinate at room temperature for at least 2 hours. The more you allow to marinate, the more flavor you’ll get. Sometimes I’ll do this the night before and let it sit out all night. The olive oil will be infused with all the flavors of the garlic, basil, and the spiciness of the chili flakes. And it is mighty tasty!
Cook your pasta al dente, place in a bowl, season with salt and pepper, and let cool down in the fridge until your cherry tomato mixture has sat out for long enough. You can do this the night before as well.
In a large bowl, mix together the pasta and the tomato mixture. Add your remaining ingredients (arugula, olives, capers, mozzarella, and parmesan). Mix everything together and season more if needed. Add more parmesan if desired. If you feel it’s too dry, add more olive oil.
Serve at room temp, and enjoy the hell out of this weather.