• 12-16 ounces of any short pasta
  • ¼ c. olive oil
  • 3 Tbsp. balsamic vinegar
  • salt and pepper to taste
  • 1 finely minced clove of fresh garlic
  • few teaspoons of crushed red pepper
  • 1 c. finely shredded red-leaf lettuce
  • 2 diced fresh Roma tomatoes
  • 6 sun-dried tomatoes
  • chiffonade of 3 large leaves of fresh basil
  • ½ c. diced mozzarella cheese
  • ½ c. brine-cured olives sliced in half
  • 2-3 Tbsp. grated Parmesan cheese
  1. Summery Mediterranean Pasta Salad Cook 12-16 ounces of any short pasta according to package directions.Do not rinse, but you knew that already.
  2. While the pasta is cooking, whisk together ¼ c. olive oil, 3 Tbsp. balsamic vinegar, salt and pepper to taste, and 1 finely minced clove of fresh garlic.
  3. If you like things spicy, you can add a few teaspoons of crushed red pepper. If you’re fancy, you can other herbs, too.
  4. Toss hot pasta with dressing until well coated.
  5. Add according to your taste preference: 1 c. finely shredded red-leaf lettuce, 2 diced fresh Roma tomatoes, 6 sun-dried tomatoes that have been snipped, chiffonade of 3 large leaves of fresh basil, ½ c. diced mozzarella cheese, ½ c. brine-cured olives sliced in half, and about 2-3 Tbsp. grated Parmesan cheese.

Source