This salad is fabulous in the summertime when you have fresh tomatoes and basil from the garden or farmers’ market.

• 2 cups fresh tomatoes, diced
• 1 teaspoon roasted garlic
• 3 tablespoons basil, julienned
• ¼ cup balsamic vinegar
• Salt
• Pepper
• 1 pound fresh basil
• 8 cloves garlic
• 2 cups olive oil
• ¾ cup Parmesan cheese
• 1 pound pasta

Combine diced tomatoes, roasted garlic, julienned basil, vinegar, and salt or pepper in bowl and mix well; set aside. Blend 1 pound basil, garlic cloves, olive oil and ½ cup of the Parmesan in a food processor or blender until smooth. Cook and drain pasta. When cooled, toss with the tomato and basil mixtures; chill 1-2 hours before serving.

If you have extra basil mix left over, you can cover it tightly and store it in the refrigerator. It will keep up to four weeks.