Summertime Pasta Salad

I created this pasta salad on a whim a couple years ago. It just sounded like what I wanted to eat in the summer. It's almost like a caprese salad, so if you're in to that you'll like this. It's mayo free so that makes it perfect to bring on picnics or potlucks and you don't have to worry about it sitting out. Plus you can totally customize how much you make so you can feed just a couple people or a whole crowd.

  

 Tyler is obsessed with this, surprisingly. He requested it a while ago and I ended up making a whole bunch more to bring to a family pot luck! It was a huge hit with everyone, especially Tyler. He suggested that we make it with whole grain pasta next time for added healthiness. Other than the white pasta it's really pretty healthy.  It gets better the longer it sits so I usually make it the night before and let it marinate for a while. It's also endlessly customizable so if you want to add or subtract any ingredients do whatever makes you happy.

This recipe makes a ton so halve it if you don't need to feed the whole neighborhood. 

Summertime Pasta Salad

• 1 box pasta, I prefer shells but corkscrews or elbows would work
• 1 carton grape tomatoes, halved
• 3 ears corn, shucked
• 1 large ball fresh mozzarella, cubed
• 1 bunch fresh basil, chopped
• 1 large can cannelini or northern beans, drained and rinsed
• salt and pepper
• balsamic vinaigrette, homemade or bottled  

Bring a big pot of water to boil. Put the pasta in and then put the corn in for the last 6 minutes of cooking. Strain and rinse with cold water until cooled. Chop all the rest of the ingredients. Mix all the ingredients together, adding enough vinaigrette to moisten everything but not be soupy. Add salt and pepper to taste. You can serve immediately but it's better when it sits for a while.