Fresh Tomato and Basil Summer Pasta Salad

From the Marissa Lippert collection

Introduction

For more protein in this salad, toss in some grilled chicken breast or chickpeas.

Ingredients

Steps

1. Boil water for pasta. Once water boils, cook pasta 8 to 10 minutes or until al dente. Once pasta is cooked, drain and allow to cool.
2. Combine pasta, tomato, basil, olive oil, and balsamic vinegar in large bowl; mix thoroughly to evenly distribute. Season with salt and pepper to taste, top with pecorino romano, and mix lightly again. Serve at room temperature or cold.

Notes

Read more about summertime produce in Marissa Lippert’s “Summer produce, rich in nutrients.”

This content is from the Marissa Lippert collection.