Summer Pasta Salad

I'll never forget the first time my mom made this summer pasta salad for a family barbecue. I remember scoffing at the idea of eating cold pasta. Though popular here in the United States, the typical "pasta salad" is a laughable concept in Italy, and we were not accustomed to making such a dish for family parties.

I was SO wrong.

In the past 15 years or so, this has become a staple summer dish. To our family, when Mommy makes this pasta salad, summer has officially commenced. It is so incredibly simple and quick, yet tasty and complementary to just about any summer dish.

This pasta salad pairs well with a simple grilled chicken, hamburgers, steak, and even shrimp. The flavor profile is just perfect, especially after the flavors have sat all together and marinated. Whenever there's leftovers, we practically battle over who's entitled to finish the pasta off.

As summer barbecues start anew, and you're tired of bring the typical side salad or boring side, let this be your new staple side!

INGREDIENTS:

• 1 pound dry pasta of choice, preferred shape of cavatappi, campanelle, orzo, or rigatoni

• 1 package ciliegine mozzarella balls

• 1 cup sliced cherry tomatoes

• About 4 tablespoons grated pecorino romano cheese

• 2 basil leaves, chopped finely

• About 2-3 tablespoons of pure extra virgin olive oil

• Salt and pepper to taste

• OPTIONAL: 1/4 cup pitted sliced kalamata olives

DIRECTIONS:

1. Boil your water and cook your pasta ahead of time, according to package instructions, and set aside. Add a drizzle of olive oil to the pasta once its strained and mix well to prevent sticking.

2. Chop your cherry tomatoes in half, and set aside in a bowl.

3. Chop your ciliegine mozzarella balls in half and add to the bowl with the tomatoes.

4. Roll up your basil leaves and slice super thin. Set aside with the rest of your ingredients.

5. When you're ready to add all of your ingredients, add your pasta to an extra-large bowl and then add your tomatoes, basil, and mozzarella. Add salt, pepper, a drizzle of olive oil, and mix well.

6. Add a couple of tablespoons of grated pecorino romano or parmigiano reggiano (pecorino is best in this pasta salad) and mix well.

7. Cover and set aside.

8. This pasta salad is best served after it has been chilled for at least 2-3 hours in the fridge, so I would recommend storing this for anywhere from 2-8 hours before serving. It's honestly better the next day, so making this the night before you need it is even better. Buon Appetito :)