This is one of my favorite dishes to make in the summer when all kinds of tomatoes are in season. For this recipe, I use beefsteak tomatoes, a round and bigger type, because they’re not as juicy as the heirloom ones. I toss them with pasta shells to mimic the shape of the sliced tomatoes and then I add some boiled baby Yukon potatoes to make it heftier. It’s a great dish to pack in a Tupperware for the beach–all the carbohydrates will keep you alert even if you’re under the sun all day.
beefsteak tomatoes, diced
baby Yukon potatoes
fresh mozzarella cheese, diced
1 small red onion, thinly sliced
1 small bunch of flat-leaf parsley, roughly chopped
salt, pepper, olive oil
1. Cook the pasta in boiling water for about 15 minutes. Drain and shock in an ice bath to stop its cooking.
2. Cook the potatoes in salted boiling water until tender. Drain and quarter them to smaller pieces.
3. Combine and toss all the ingredients in a big bowl and season to taste.