This wonderful, easy salad is best made with in-season ripe tomatoes, the meatier and juicier the better. Makes a perfect light supper or potluck dish. You can omit the cheese to make this vegan. This yields about 4 servings.
2 cups fusilli or rotini pasta
1 large heirloom tomato, cut into chunks
1 pint cherry tomatoes, halved
1/4 heaping cup finely chopped sweet onion
1/3 cup shredded asiago
Big handful coarsely chopped fresh basil
1/2 teaspoon sea salt + pepper to taste
1/4 cup extra-virgin olive oil
1/4 cup balsamic vinegar or to taste
Cook pasta according to package directions in salted water until al dente. Drain and rinse in cold water. Drain well and add to a large bowl. Add the remaining ingredients and toss to coat everything. Taste and add more salt, pepper, vinegar, or oil, according to your tastebuds. Serve immediately or refrigerate until ready to serve. If serving later, let it come to room temperature first. Best eaten the same day it’s made.