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Fresh Tomato and Basil Summer Pasta Salad

From the Marissa Lippert collection

Yield	10 to 12 servings
Serving Size	½ cup

Introduction

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

Ingredients

	1	(15 oz.) box regular or whole-wheat penne pasta (substitute bow-tie pasta if desired)
	6 to 8	ripe plum, vine-ripened, or heirloom tomatoes, diced
	1	cup fresh basil leaves, rinsed, torn in small pieces
	¼	cup balsamic vinegar (enough to evenly coat pasta)
	¼	cup extra-virgin olive oil
	~	Salt
	~	Freshly ground black pepper
	¾ to 1	cup fresh shredded pecorino romano cheese

Steps

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.
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.

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