Emily the Intern’s Pasta with Tomatoes and Mozzarella

I found this recipe when I was flipping through the most recent issue of my favorite cooking magazine, Bon Appetit. This is the perfect time of year to use these fresh ingredients, the whole dish was bright an delicious.

Let me warn you though, the recipe claims to serve six when in actuality it could serve 10, so cut it down if you have a smaller crowd. The best part about this recipe is that it can be made ahead and tastes great served warm, at room temperature or cold. This makes it flexible to serve at home or bring with you to a picnic or barbecue. It's super easy and great for kids and adults alike.

It was very easy to make and only took about 20 minutes from prep to table. You can also get creative with the pasta shape and size you use. I chose to use medium sized shells but really anything could work, it's all up to you. I also decided to add some color by using both green and purple basil we have growing outside. The colors really made the dish  pop.

Overall this an excellent, easy summer side to accompany all of your barbecue meals.

Here's what you'll need:

1. Prep the Bowl

Rub the inside of a large bowl with the halved garlic, discard garlic.

2. Combine ingredients

Place tomatoes, mozzarella, basil in bowl. Add extra virgin olive oil and then season with salt and pepper.

3. Mix well and let sit

Mix ingredients well to combine and let sit for 15 minutes so flavors can meld.

4. Cook pasta

Meanwhile cook pasta in a large pot of salted water, stirring occasionally until al dente; drain.

5. Combine pasta with tomatoes

Mix the cooked pasta with the tomato mixture and serve.

To Make Ahead:

The tomato mixture can be made and refrigerated up to 8 hours ahead, bring to room temperature before mixing in cooked pasta.