Pasta salad is a warm-season favorite with garden fresh basil and summer sweet cherry tomatoes. This recipe takes only a few minutes to put together and makes a quick summertime meal.
Ingredients
- penne pasta: 1 pack (12 ounce pack)
- olive oil: 0.25 cup
- bunch green onions: 1 piece (chopped)
- clove garlic: 1 piece (minced)
- quartered cherry tomatoes: 1 cup
- salt and pepper: (to taste)
- ounces mozzarella cheese: 5 piece (diced)
- Parmesan cheese: 0.5 cup (grated)
- ounces fresh basil: 4 piece
- black olives: 12 piece (halved)
Metric Conversion
Stages of cooking
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Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and set aside.
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Heat olive oil in a small saucepan. Add green onions and cook, stirring occasionally, for 2 or 3 minutes. Stir in garlic and cook for 2 minutes. Add pasta, tomatoes, salt, and pepper. Cook over low heat to warm through.
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Stir in mozzarella and Parmesan cheese. Coarsely tear basil leaves in halves or thirds; add to pasta with olives and serve immediately.
