by Claire C. McKiernan

What’s better than a light, fresh pasta meal for summer? This dish can be served warm, cold, or in-between. Bonus, this is a one-bowl recipe! All ingredients are rough estimates: add or subtract based on your tastes.

Ingredients:

• ½ cup olive oil
• 1/8 cup balsamic vinegar
• 3 cloves garlic, minced (if raw is too strong for you, lightly sauté minced or sliced garlic in olive oil over medium heat until lightly tanned—about 1 minute—don’t burn it!!)
• 6 basil leaves chopped or julienned
• salt and pepper, to taste
• 2 cups or more tomatoes (halved cherry tomatoes are ideal, but chop into bite-sized pieces whatever is fresh and delicious)
• 6 oz. fresh mozzarella, cut into bite-sized pieces
• 1 box cooked pasta (any kind, rotini works well)
• fresh-grated parmesan, as a garnish

Mix olive oil, vinegar, garlic, basil, salt, and pepper in a large bowl. Add tomatoes and lightly toss. Ideally, let this sit covered on the countertop for at least 30 minutes so the flavors meld (if you are in a hurry, don’t sweat it). Add mozzarella and pasta (I told you to use a large bowl!) and toss until well-coated.  Plate it and top with parmesan.

Optional Protein Addition:  add bite-sized pieces of cooked chicken or a drained can of garbanzos (a.k.a., chick peas). Either protein will absorb the flavors well, so add them when you add the tomatoes (if you add chicken, refrigerate it while it rests).

Buon appetito!