Cooking Lesson #102 Mediterranean Pasta Salad

Mediterranean Pasta Salad

How you doin’? You will be doing just fine after eating this Mediterranean salad. It has summer written all over it. The fresh sweet basil leaves add a special flavor thrill that brightens the taste of the salad. The summer multi-colored, sweet grape tomatoes make this pasta salad a favorite during these warm season months. Once the pasta is cooked it only takes only a few minutes to toss together, a quick, refreshing summertime meal.
 
Prep time:  20 minutes
Cook time:  15 minutes
Chill time: 30 minutes
Yield:  4 to 6 servings
 
Ingredients
1 (12 ounce) package penne pasta
1/4 cup virgin olive oil
1 bunch green onions, chopped
1 clove garlic, minced
1 cup grape tomatoes, quartered
salt and pepper to taste
5 ounces mozzarella cheese, small diced
1/2 cup Parmesan cheese, shredded
4 ounces fresh basil, chiffonade cut (see ChefSecret)
12 large Kalamata olives, halved
1 lemon, seeded, cut in quarters
 
Directions

1. Cook pasta in a large pot of heavily salted boiling water as directed on package; about 9 to 10 minutes until just tender.
2. Drain the pasta in a colander, plunge into ice water and set aside.
3. Heat the olive oil in a small saucepan. Cook the green onions, stirring occasionally, 2 or 3 minutes.
4. Stir in the garlic and cook for 2 minutes being careful not to burn.
5. Transfer the cooked mixture to a bowl and place in the refrigerator to cool down for at least 30 minutes.
6. To assemble the salad, add the pasta, tomatoes, salt and pepper to the cooked/chilled mixture. Stir in the mozzarella and Parmesan cheeses. Add the chiffonade basil leaves and olives.
7. Squeeze some fresh lemon juice over each plate and serve immediately.

 
ChefSecret: I keep a small potted sweet basil plant in the kitchen window. I love the way it brightens a salad or adds a wonderful green flavor to a jarred tomato sauce. I call her Francesca—you know, you must talk to growing plants to keep them happy (they need a drink of water each morning. Francesca will last about 3 months before replacing. Live basil plants can be found in many produce departments in upscale supermarkets or farmers’ markets.
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