A summer salad

To me, summer just aches to be celebrated with good food. I take that back--I love celebrating every season with good food. I love the change in the seasons, when I get to dust off those recipes that haven't been visited in a year.

This year, with our recent upheaval, we haven't had too much time to celebrate summer. We had a short stay at the beach with my parents, just before we moved. Those few days, plus the wonderful going away dinner with all of it's homemade indulgences that my family gave us (barbeque, home-made baked beans, old-fashioned potato salad, oh my!), have really been the extent of our summer bliss.

So, now that we're some-what settled, it's time to enjoy the season. I decided to try out Ina's "summer garden pasta," which I made more into a salad. Here it is:

Summer Garden Pasta Salad
adapted from Barefoot Contessa at Home

1 pint cherry tomatoes, halved
2 tablespoons olive oil
2 small cloves garlic, minced
5 basil leaves, julienned
1/8 teaspoon red pepper flakes
pinch or two of kosher salt
1/4 teaspoon ground black pepper
4 oz dried pasta (I used campanelle, but fusilli would work well too)
1/3 cup grated Parmesan cheese (fresh, please)
several handfuls of mixed baby greens



Mix the first seven ingredients in a medium bowl. Cover and allow this to marinate at room temperature for about four hours.

Cook the pasta in boiling water with salt until al dente. Drain and add the pasta to the bowl with the cherry tomatoes. Add the cheese and toss well.

Place a handful or two of baby greens on a plate. Put a few spoonfuls of pasta on top, making sure to drizzle a little of the olive oil marinade over the salad, and sprinkle some extra cheese on top. Enjoy!