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Ripe, summer tomatoes make this pasta salad from former staffer Grant Melton stand out from the crowd.
For more pasta salad recipes from Grant, try his Lemon Poppy Pasta Salad or Jalapeño Pesto Pasta Salad.
Ingredients
- 2 pounds tomatoes, chopped
- 2 cloves garlic, chopped
- 2 tablespoons red wine vinegar
- ¼ cup olive oil
- Salt and pepper
- 1 pound short-cut pasta
- 1 ball fresh mozzarella, diced
- 20 leaves of basil, torn
- Parmesan cheese, for topping
Yield
Serves: 6 servings, as a side
Preparation
In a medium-sized bowl, mix the tomatoes with garlic, red wine vinegar, olive oil, 1 teaspoon salt and ½ teaspoon pepper. Cover and let sit at room temperature for at least one hour.
Bring a large pot of salted water to a boil. Add the pasta and cook to al dente; drain.
Add the pasta to the bowl with the tomatoes and stir to combine. Once the pasta cools down a bit, add in the mozzarella cheese and basil. Turn out onto a serving platter or bowl, top with lots of grated parmesan cheese and serve.