Recipe from Annie’s Eats
We were in such a hurry to eat at our picnic on Saturday, that I didn’t get a chance to take any pictures of the great food we had. But I found this pasta salad on Annie’s Eats, and it sounded so great and refreshing, and easy, that I had to make it.
Check out Annie’s blog for a great picture.
This went over really well. Who doesn’t love the flavors of tomato, basil and mozzarella? I’d make this again for sure! Throw in some chicken or shrimp, and it can be a great main dish on a hot day.
1 lb angel hair pasta (break in half before cooking)
1/2 c EVOO
5 cloves garlic, minced
3/4 c shredded mozzarella
3/4 c shredded Parmesan
Salt and pepper, to taste
About 15-20 cherry tomatos, cut into quarters
Handful of fresh basil, cut into thin strips
1/4 c pine nuts, lightly toasted
Cook the pasta according to package directions.
As pasta cooks, heat the oil over medium high heat. Add the garlic and saute until lightly browned – be careful not to burn it.
Drain the pasta well and then transfer to a serving bowl. Pour the oil over the pasta and toss well.
Add in all of the mozzarella and about 1/2 of the Parmesan cheese, as well as the salt and pepper to taste.
Top with tomatos, basil, pine nuts and remaining Parmesan. Refrigerate and toss lightly just before serving.