Warm Herbed Macaroni and Mozzarella Salad

Pasta is just one of those things that will always warm the cockles of me 'eart. Blame it on my Hungarian ancestry, maybe? Genetics notwithstanding, this warm pasta salad will be sure to put smiles on the faces of your family members. It's delicious, ridiculously simple to make, and makes a lot. A simple vinaigrette of vinegar, olive oil and lemon juice meets fresh basil, parsley, gooey mozzarella cheese and of course, elbow macaroni, to make a delicious main or side salad. It's great served alongside a meat-based main course, especially beef (think steaks). It's also great if you're doing a meatless main - you can serve it with a green salad and garlic bread for a complete meal. If you want to go for an ultimate indulgence, use full fat mozzarella; try fresh mozzarella for an interesting twist! You also do not have to use gluten-free noodles; I just prefer them over regular wheat noodles.

Warm Herbed Macaroni and Mozzarella Salad (Recipe Adapted from Paula Deen)

2 tbsp. extra virgin olive oil

2 tsp. red wine vinegar

2 tsp. freshly squeezed lemon juice

8 oz. (2 cups) gluten-free elbow macaroni, uncooked

½ cup chopped fresh basil

1 tbsp. chopped fresh parsley

1 cup shredded reduced fat mozzarella

Kosher salt

Freshly ground black pepper

In a small bowl, combine the olive oil, vinegar and lemon juice. Whisk in the salt and pepper until thoroughly blended.

Bring a large pot of water to a boil; salt the water well. Cook the macaroni according to package instructions. Drain the noodles well and transfer them to a medium serving bowl. Add the basil, parsley, and half the dressing. Stir to combine. Let sit for 1 minute to cool slightly, then add the mozzarella and remaining dressing. Mix well, then serve warm.

You can serve this salad as either a side/light lunch or as a main dish; if serving as a main, you may want to double the recipe. If serving as a side or as a small lunch, serve with garlic bread.

Serves 4 - 6

NOTE:  If desired, you can sub out the vinaigrette recipe listed here with a bottle of good quality Italian dressing (recommendation:  Kraft's Italian dressing made with extra virgin olive oil). Add enough dressing to moisten the noodles, then add the cheese and a little more dressing. You want enough on there so it's flavorful, but not so much that it's swimming with dressing.