Summer Pasta Salad
 

This is a lovely dish to serve when it's hot out. Serves 4

Ingredients
4 large ripe tomatoes, cut into ½-inch dice
½ cup fresh basil leaves, slivered
¼ cup fresh mint leaves, coarsely chopped
8 ounces mozzarella cheese, cubed (see Note)
2 teaspoons finely minced garlic
Freshly ground black pepper, to taste
½ cup plus 1 tablespoon extra virgin olive oil
12 ounces linquine or spaghettini
Salt, to taste
2 scallions (white bulbs and 3 inches green), thinly sliced, for garnish
Directions
1. Several hours before you plan to serve the pasta, combine the tomatoes, basil, mint, mozzarella, garlic, pepper, and the ½ cup olive oil in a large serving bowl. Toss to mix. Let sit to blend the flavors.

2. When you are ready to serve it, bring a large pot of salted water to a boil. Add the remaining 1 tablespoon olive oil. Add the pasta and cook until it is al dente (just tender), about 11 minutes. Drain the pasta well.

3. Add the hot linguine to the tomato mixture, and toss well. Season with salt, garnish with the scallions, and serve immediately.

Notes
A soft melting cheese is just right for this pasta and that is why I like mozzarella. If possible, buy one that is freshly made, and prepare the dish on the day you bought the cheese. Other cheeses—a basil torta or a ripe brie or Camembert with the rind removed—are excellent as well. To remove the rind, firm up the cheese by placing it in the freezer for 30 minutes. Then cut off the rind.