I lean on this recipe for multiple reasons: It’s the perfect marriage between my favorite summer salad and a foolproof, weatherproof, menu-proof side. Serve it with burgers or hot dogs, grilled protein, soup, or fresh fish — this always delivers as an accompaniment.
I also think this is the perfect way to use up the extra tomatoes sitting on your counter. I always end up with a bounty of mismatching sizes and styles of heirlooms this time of year. Chopping a medley to stir into this bowl of dressing-drenched pasta is satisfying in itself!
8 ounces cavatappi pasta, cooked al dente and cooled
1/3 cup good olive oil
Juice of 1 lemon
2 tablespoons balsamic vinegar
¼ cup grated pecorino or parmesan cheese
2 garlic cloves, grated
1 teaspoon flaky sea salt
1/2 teaspoon black pepper
About 2 cups sliced tomatoes — I halved 1 cup cherry tomatoes and diced 1 heirloom tomato
1 cup diced fresh mozzarella or mini mozzarella balls
1/4 cup thinly sliced green onion
8 basil leaves thinly julienned, plus extra to tear for garnish
In a large bowl, whisk the olive oil, lemon juice, balsamic vinegar, grated cheese, garlic, salt, and pepper. Add cooled pasta and toss to coat. Add tomatoes, mozzarella, green onion, and basil and toss again. Taste and season with salt and pepper if needed. Drizzle with extra olive oil to serve.
