Summer Celebration Pasta Salad

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Summer Celebration Pasta Salad

This Summer Celebration Pasta Salad recipe with its italian-type dressing is a nice change from the usual creamy type dressings often found on pasta salads. The addition of both mozzarella and parmesan cheeses should satisfy any cheese lovers in the crowd.

To make this into a main-course salad, simply add some cooked and cubed chicken, prawns or even bay scallops.

1 tsp.	salt
1 lb. (500 g)	fusilli or penne
1 tbsp. plus 1/3 cup	extra-virgin olive oil
2 lbs. (1 kg)	ripe tomatoes* (peeled, seeded, coarsely chopped)
	*cherry tomatoes, halved, also work very well
5	cloves garlic (minced)
1/2 cup	fresh basil (coarsely chopped)
1/4 cup	fresh parsley (finely chopped)
3 tbsp.	red wine vinegar
1 lb. (500 g)	mozzarella cheese (cut into 1 inch cubes)
1/2 cup (60 g)	Parmesan cheese (grated)

Bring a large pot of water to boil and add 1 tsp. of salt. Add pasta and cook al dente (tender, but firm to bite). Drain and place into a bowl that you will be bringing to your picnic (plastic with a fitted lid). Mix in 1 tbsp. of olive oil to keep the pasta from sticking together.

In a separate bowl, combine the tomatoes, garlic, basil, parsley, 1/3 cup olive oil, vinegar and cheeses. You may add salt and pepper to taste. Stir to mix well. Taste again and adjust seasonings to your own preferences.

Pour the dressing and tomatoes over the pasta, mixing well. Cover and keep chilled until it hits your picnic table.