Pasta Salad with Basil & Tomato
Makes 6–8 servings
When you're craving pasta but can't stand the thought of eating something hot because you're baking in the summer, make pasta salad.
Ingredients
1 pound dried pasta, such as fusilli or farfalle
6 tablespoons extra-virgin olive oil, plus more for drizzling
8 medium cloves garlic, minced
2 pints cherry tomatoes
Kosher salt and freshly ground black pepper, to taste
¾ pound fresh mozzarella, cut into ½-inch cubes
20 basil leaves, chopped
Directions
In a pot of salted boiling water, cook pasta until tender, about 2–3 minutes longer than al dente stage, according to package.
Drain pasta in a colander, then chill under cold running water.
Drain well, then place pasta in a large bowl, drizzle lightly with olive oil and toss to coat. Set aside.
In a 10-inch skillet, heat 3 tablespoons olive oil with garlic over medium heat until garlic begins to sizzle lightly, about five minutes.
Increase heat to high and add tomatoes. Cook, tossing frequently, until tomatoes burst and release some juices, about 5 minutes. Season with salt and pepper.
Pour the skillet contents into the pasta, and toss with mozzarella, along with the remaining 3 tablespoons olive oil and basil. Season with salt and pepper.
Serve at room temperature.
Cook's Note
This salad can be made a day in advance. Remove pasta from the fridge, bring to room temperature, and add basil and a drizzle of oil when when ready to serve.