I have tried many, many pasta salads, but I always come back to this one. It doesn’t have lots of ingredients, but it does have lots of flavor. It is amazing how simple it is, yet how good it is. I think the key here is that you make it in the summer when you can get fresh tomatoes and basil – and mine are really fresh, since we grow our own. I started making this from a description of a pasta salad my mother had tasted somewhere else. I didn’t actually have the original myself, so I have no idea how close it is or is not, but I do know that it is delicious. It is also great to take to a picnic or potluck because it is great at room temperature!
My Favorite Pasta Salad
- 1 lb. short pasta – I use corkscrew macaroni.
- 3-4 large fresh tomatoes
- 8 oz mozzarella cheese, cut into bite sized pieces – I used fresh mozzarella pearls
- 1/2 cup fresh basil chopped
- 4-5 large cloves garlic, minced
- 1/2 cup white wine vinegar
- 3 Tbsps. olive oil divided
- Cook pasta according to package directions.
- Drain and toss with one tablespoon olive oil.
- Allow pasta to cool slightly (3-5 minutes), you want it to still be warm, but not hot.
- Toss together remaining ingredients with pasta.
- Serve warm, cold, or at room temperature.
This recipe was shared on Foodie Friends Friday.