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


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.