Season Liberally

You can adjust the amounts on this...less for one person, more for a crowd. This seems to be a good amount for two, plus leftovers (usually) for the next day. The leftovers are great cold or at room temperature.

Warm Pasta Salad with Feta Cheese

Two or three medium-to-large tomatoes, the fresher the better, chopped
two tablespoons minced red onion
generous handful of pitted black olives (any kind), drained and sliced lengthwise
bunch of fresh sweet basil, torn in pieces
1 tbl balsamic vinegar
2 tbl extra virgin olive oil
Crumbled feta cheese
1/2 to 2/3rd's pound of pasta
Salt, pepper

Put the tomatoes, onion, olives, and torn basil into a bowl and set aside. All ingredients should be at room temperature. Put the vinegar and oil into a small bowl, set aside. Crumble the cheese, set aside. Boil salted water, cook pasta until done to your preference. The best pasta, I think, is either angel hair (cappelini) or linguini, but anything will work. When the pasta is done, drain it and return it to the pan. Add the oil/vinegar and some salt and pepper, stir to incorporate. Add in the vegetables, stir again, and serve with crumbled feta on top. Yum!

What I love about this is that all you have to cook is the pasta. So easy, and you can add or delete ingredients depending on what you like, what's fresh, etc. I have also made it with parmesan instead of feta, and that's good, too. Enjoy!