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Ripe, summer tomatoes make this pasta salad from former staffer Grant Melton stand out from the crowd.


  • 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


Serves: 6 servings, as a side


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.