When I look at the bounty on my counter after spending a few minutes harvesting herbs and veggies from the garden, it makes complete sense how I can get so sick and tired of the cold, winter months. Tomatoes, peppers, zucchini and green beans are now ripening with full force and we are enjoying fresh-picked food most nights of the week.
Tonight I found myself with any abundance of cherry tomatoes so I literally threw this recipe together off the top of my head.
You will need:
Elbow Macaroni, uncooked (I used about 2 cups of uncooked pasta)
Fresh basil, chopped
Cherry tomatoes, rinsed and halved
1/4 cup Olive oil
1/2 red onion, chopped
3/4 cup fresh mozzarella cheese, cubed
Salt and Pepper (to taste)
How to make:
1. Cook macaroni to al dente. Remove from heat and drain. Rinse with cold water until cooled to stop the cooking process.
2. Transfer pasta to a large bowl and combine with all other ingredients.
3. Chill in refrigerator for 1-2 hours, or until it’s time to serve.