Warm Pasta and Tomato Salad

This salad has been a favorite of mine for a long time. I make it when fresh tomatoes are in season. You can serve it on its own, or as a side to grilled meats.  It’s not like most salads, in that it is served warm.

The start of the salad is a mix of fresh tomatoes, mushrooms, oil, seasonings, vinegar. A lot of the typical ingredients you might find in a salad. These ingredients are mixed together and chilled, allowing enough time for the flavors to blend.

When you are ready to serve the salad, you toss the tomato mixture with fresh cooked, hot pasta. The result is a warm salad. Of course, you can serve leftovers cold, if you like.

Sometimes I top the salad with Parmesan cheese, too.

So here is the recipe. If you have some fresh tomatoes, you might want to try this salad. It really is tasty.

Warm Pasta and Tomato  Salad

1 lb. Plum tomatoes, chopped, or other fresh tomatoes

1 medium sweet onion, chopped

4 oz. Fresh mushrooms, sliced

2 cloves garlic, minced

¼ c. fresh parsley, chopped

1 T. dried basil or 1/4 c. chopped fresh basil

1 T. capers, optional

1 t. dried oregano

½ c. olive oil

¼ c. red wine vinegar

3 T. balsamic vinegar

Dash of hot red pepper flakes

Salt to taste

1 lb. Uncooked pasta

Combine all ingredients, except pasta, and chill overnight. Cook pasta, drain and toss with tomato mixture. Mixture should be served right away. Serves 6.