Salads are the perfect addition to the many outdoor meals we eat in the summer. This one appeals to my love of fresh basil and the Italian flavors that complement it.
These are the flavors of summer, fresh and vibrant. Take this salad along on your next picnic. It keeps well out of the fridge making it truly portable.
Italian Pasta Salad
1/2 cup cherry tomatoes, halved
1/2 cup basil leaves. slivered
1 clove garlic, minced
2 tablespoons extra virgin olive oil
11 ounces penne or rigatoni pasta
2 tablespoon sun dried tomatoes packed in oil, chopped
4 ounces fresh Mozzarella cheese, cut in 1/4-inch cubes
1/2 teaspoon salt
Place tomatoes, basil, and garlic in bottom of salad bowl and cover with olive oil; set aside.
Cook pasta according to package directions; drain. Add pasta to salad bowl along with sun dried tomatoes, Mozzarella, and salt. Lightly toss to combine.
Makes 12 rounded 1/2-cup servings, 4 points plus and 156 calories each.