Summer Salad Bowl Pasta

Preparation info
  • Serves

    6

    • Difficulty

      Medium

Appears in
Lighter, Quicker, Better: Cooking for the Way We Eat Today

By Richard Sax and Marie Simmons

Published 2000

  • About

In summertime in Italy, hot pasta is tossed with chunks of raw dead-ripe tomatoes, olive oil, and sometimes little cubes of mozzarella and slivers of black olive. This sort of dish, quick and light, offers the flavor complexity of a sauce without the work of cooking one, plus the clean refreshment of a salad. If summer’s peak corn is available, cut the kernels from one ear and toss them in with the cheese in Step 4.