This was a huge hit on Christmas Eve and for lunch the next day. Most pasta salads use heavy pastas but this one uses thin spaghetti so it is heavy on veggies and light on noodle. It is a cold salad so it can be made a day ahead. It is very easy to make. You could easily add cooked chicken for a meal. Yum!
4 tomatoes, peeled, seeded and chopped
1/2 cup fresh chopped basil (no substitution)
1/2 c. chopped fresh parsley
extra virgin olive oil to taste
salt and pepper to taste
1 pound mozzarella cheese, cut in tiny cubes ( I only used 3/4 pound)
1/4 to 1/2 cup ripe olives, chopped ( I use Kalamata)
2 large cloves garlic, minced or pressed
1 pound angel hair spaghetti, cooked
Parmesan cheese
- Cook the spaghetti until desired softness. I like it cooked through, not al dente.
- Plunge the cooked spaghetti in to an ice bath to stop the cooking. Drain.
- In a bowl combine all ingredients except spaghetti and Parmesan.
- Cover and let stand at least 30 minutes.
- Add the spaghetti and Parmesan and toss to coat.
- I like to cut through the spaghetti a few times for easier serving.
- Serve chilled.
