Warm Pasta Salad

This salad comes from Cuisine Magazine. A huge hit with friends and family. Best in the summer with fresh garden tomatoes and Basil:

Warm Pasta Salad

Combine:
1 ½ Cups Grape Tomatoes, halved
1 ½ Cup Kalamata Olives, pitted, halved or chopped
4 oz. Feta Cheese, crumbled
3 T. Torn Fresh Basil
3 T. Chopped Fresh Parsley
1 t. Lemon Zest, minced

Prepare:
1 lb. Campanelle Pasta

Warm in ¼ Cup Olive Oil:
1 T. Garlic, minced

Toss Pasta With:
Prepared Vegetables, Cheese and Herbs

Finish With:
Garlic infused Olive Oil, Sea Salt and Freshly Ground Black Pepper to taste

Combine tomatoes, olives, cheese, herbs and lemon zest in a bowl; set aside

Prepare pasta according to directions

Warm garlic in olive oil. Do not allow it to burn or it will taste bitter

Toss hot, drained pasta with vegetables, cheese and herbs

Finish with garlic oil, sea salt and black pepper to taste

Serve Immediately. Also excellent at room temperature or out of the fridge. Makes 8 - 9 cups.