Cold Pasta Salad

My family has been making this pasta for as long as I can remember. The best part? No mayonnaise! It's basically bruschetta in pasta form, but so much better.

This recipe is incredibly easy to put together, just make sure you make it far enough in advance that it has time to get a good chill in the refrigerator. We usually make it the night before or in the morning.

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Cold Pasta Salad - recipe courtesy an old family friend

Ingredients

½ cup olive oil

¼ cup balsamic vinegar

3 large garlic cloves

2 Tbsp finely minced parsley

1 cup finely minced basil

½ tsp salt

1 (28 oz) can whole tomatoes in juices

1 lb pasta, cooked and drained

1 cup shredded parmesan

1 ½ cup Jack cheese, small cubes (you can use more or less cheese based on preference)

Directions

1. Place cooked pasta in a large bowl

2. In food processor combine oil, vinegar, and garlic until garlic is minced

3. Add parsley, basil, salt, and tomatoes. Combine until you have small chunks, not pureed

4. Pour food processor ingredients over pasta and mix, then add cheeses and mix until evenly distributed

5. Refrigerate for at least 6 hours before serving