Italian Balsamic Pasta Salad

6 cups assorted small tomatoes, I used sunburst, campari, cherry and grape tomatoes (cut in half)
1/2 cup basil, chopped small
1/2 cup Italian flat leaf parsley, chopped small
1 teaspoon kosher salt
1/2 teaspoon fresh cracked pepper
3 garlic cloves, grated on a microplane
1 pound mini penne
kosher salt, handful to season pasta water
1/4 cup extra virgin olive oil
3 tablespoons balsamic vinegar
6 ounces black olives, sliced
8 ounces mozarella cheese, diced 
4 ounces hard salami sliced thin, chopped to desired size
fresh Parmesan grated or shaved, for each dish

In a large bowl combine tomatoes, basil, parsley, salt, pepper and garlic.  Allow to sit and macerate for several hours, creating a delicious marinade from the ingredients and the tomato juices.

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.  Drain pasta and return to the pot.  Add olive oil to pasta and stir.  Add the tomato mixture, olives balsamic vinegar and salami and toss to coat thoroughly.  

Before serving mix in the mozzarella cheese and toss to coat.  As you plate each dish, add shaved or grated Parmesan cheese.

Serve immediately or refrigerate in an airtight container.

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