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The perfect summer pasta salad.
Filled with fresh mozzarella and sweet summer veggies, this is the pasta salad you've always craved.
½ lb mezzi rigatoni
Extra virgin olive oil
5 whole cremini mushrooms
½ English cucumber
½ red bell pepper
⅓ cup fresh corn kernels
8-10 cherry tomatoes
⅓ cup Kalamata olives
3-4 small fresh bocconcini
4-6 large fresh basil leaves
Salt + pepper, to taste
1.) Cook pasta al dente in abundantly salty water, drain and add a drizzle of olive oil.
Stir to coat and set aside to cool.
2.) Slice the mushrooms, carrot, cucumber and red pepper into bite-size pieces.
Add to a large bowl along with the corn kernels.
Halve the cherry tomatoes and add to the bowl as well.
3.) If using olives with pits, take a small, clean rag and lay olives across one half of the towel.
Fold the other half over the olives and press down firmly on them, to gently squash them.
Pits will easily slide out while retaining the shape of the olive.
Discard pits and add olives to the bowl.
4.) Break apart the cheese and tear the basil into bite-size pieces, directly into the bowl.
5.) Stir to combine so the tomatoes release some of their juice.
6.)Drizzle with 2 tablespoons olive oil and stir to coat.
Season with salt and pepper to taste.
7.) Serve at room temperature; the longer you let this dish sit, the better it tastes!
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