Summer Pasta Salad
This is adapted from Ina Garten’s Family Style/Barefoot Contessa cookbook. I’ve made a similar pasta salad
for years but I give Ina mad props for the addition of cheese.
Serves 6-8
METHOD
Cook in well-salted water:
¾ pound fusilli
Meanwhile, combine in a serving bowl:
6 T olive oil
2 T red wine vinegar
1-2 garlic cloves, pressed
3-4 ripe tomatoes, seeded and chopped (just scoop out the seeds as you chop)
¾ cup kalamata olives
¾ cup feta, fresh mozzarella or cotija, cubed
¼ cup fresh basil, thinly sliced
1 T Mama Lil’s Kick Butt peppers, finely chopped
Drain pasta and rinse briefly with cool water to stop cooking. Toss with dressing in the serving bowl to combine. Add:
¼ cup freshly grated Parmesan
Salt and pepper to taste
Serve at room temperature.
copyright 2008-2014 Katie Fairbank