Italian Balsamic Pasta Salad

5 stars from 1 review

So, I put a little Italian spin on this fantastic recipe. The salad and the tomatoes are delicious!!! The flavor of the garlic on the tomatoes, the tang of the balsamic and the nuttiness of the Parmesan cheese is a perfect combination. I also added salami to the final version and it is AMAZING!!! The salami gave it a feeling of a full meal adding a true meatiness to the dish.

Author: Donna Elick

Servings:

Prep Time12

Total Time12

Ingredients

6 cups assorted small tomatoes I used sunburst, campari, cherry and grape tomatoes (cut in half)
1/2 cup basil chopped small
1/2 cup Italian flat leaf parsley chopped small
1 teaspoon kosher salt
1/2 teaspoon fresh cracked pepper
3 garlic cloves grated on a microplane
1 pound mini penne
kosher salt handful to season pasta water
1/4 cup olive oil extra virgin
3 tablespoons balsamic vinegar
6 ounces black olives sliced
8 ounces mozarella cheese diced
4 ounces hard salami sliced thin chopped to desired size
fresh Parmesan grated or shaved for each dish

Instructions

In a large bowl combine tomatoes, basil, parsley, salt, pepper and garlic. Allow to sit and macerate for several hours, creating a delicious marinade from the ingredients and the tomato juices.
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta and return to the pot. Add olive oil to pasta and stir. Add the tomato mixture, olives balsamic vinegar and salami and toss to coat thoroughly.
Before serving mix in the mozzarella cheese and toss to coat. As you plate each dish, add shaved or grated Parmesan cheese. Serve immediately or refrigerate in an airtight container.

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