I love quick – easy and fresh salads in the summer. I think they make the perfect accessory to most backyard meals plus they can usually be made ahead of time leaving me more time to spend with my guests. Last night I created a Pasta Bruscetta Salad and best of all it was refreshing and so easy that I threw it together in under 10 minutes. Just follow the recipe below and please let me know what you think!!
Ingredients:
1 pound tri-color pasta
1/2 pound fresh mozzarella
1 pint cherry tomatoes
1 good handful fresh basil (if you can get hydroponic go for it)
1/4 cup diced red onion
1 clove garlic
1/2 cup pitted Kalamata olives
1/4 cup extra virgin olive oil
salt/pepper to taste
How To:
Cook pasta and cool – Cube fresh mozzarella – Halve cherry tomatoes & Kalamata olives – Slice basil -Dice red onion – Mince garlic – Add all ingredients to a large mixing bowl – stir in pasta – add olive oil to coat pasta and salt & pepper to taste. Note: the longer this dish set before eating the more intense the flavor
