Last Hurrah Pasta Salad

We’re just starting a raw, vegan cleanse here at our house, so of course the night before – well the weekend before – we went a bit crazy.  This was our delicious, Last Hurrah Pasta Salad!

The measurements here really don’t matter. We did use quite a  bit of garlic and you might want to tone that down if you’re not crazy for garlic like we are.

• 2 packages penne pasta (or whatever you have)
• 1 pint each, red and yellow grape tomatoes, halved
• 2 packages mozzarella “pearls”, drained and rinsed.
• 3 elephant cloves garlic, peeled and minced
• 3/4 cup balsamic vinegar
• 3/4 cup extra virgin olive oil
• salt and cracked pepper to taste
• I didn’t have any, but if you have some basil lying around, rip it up and throw it in to the finished product.

Combine the tomatoes and mozzarella in a large sealed container, in a mason jar, or any jar with a tight lid, combine the oil, vinegar, garlic, salt, and pepper.  Shake well and pour over the tomatoes and mozzarella.  Combine well (I usually put the lid on and carefully shake.  Put it in the fridge for at least a couple of hours to marinate.

When you’re ready to eat, cook the pasta according to package directions, drain, cool, add to a large, sealable container, pour the tomato mozzarella mixture over it and carefully toss to fully combine.

Definitely a memory worthy way to celebrate, the night before our big cleanse.  The memory of it will hopefully help us through.

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