With farmers markets opening up here in St Louis, it's time to get out those recipes that taste so much better with fresh, local produce. One of my favorites is this light summer pasta dish, which I modified from a Moosewood Cookbook to suit my own tastes. The raw sauce, with sweet tomatoes, basil, and creamy fresh mozzerella, starts with the classic Caprese salad flavors and adds a little something extra. On those hot summer days, it's best served room temperature.

Summer Pasta

2 cups grape or cherry tomatoes, halved or quartered

1/4 cup minced parsley

2 tbsp fresh basil

1/4 cup minced red onion

1 garlic clove, minced or pressed

1/4 cup chopped Kalamata olives

1/4 cup extra virgin olive oil

1 tsp salt

1/2 tsp ground black pepper

2 tsp balsamic vinegar

1 lb short pasta (I use penne rigate or farfalle)

2 cups asparagus spears, chopped into 1" sections

1/2 cup-1 cup fresh mozzarella cheese or soy cheese, diced into 1" cubes

Directions

1. Bring large pot covered water to boil (don't forget to use your lid!).

2. While the water is heating, combine tomatoes, parsley, basil, onions, garlic, olives, oil, S & P, and vinegar in a large bowl.

3. When the water is boiling, stir in pasta, cover, and cook for 2-3 mintues. When water boils again, add asparagus spears and cook for 8-10 minutes, until asparagus are tender and pasta is al dente. Drain.

4. Combine pasta and asparagus with tomato mixture. Add cheese and toss together. Serve lukewarm.

Later in the summer, I like to add a cup of fresh sweet corn to the mix. You can use any combinations of herbs, veggies, and cheeses. Served with crusty bread and a salad, this pasta makes a great light lunch. It has also been my go-to dish to bring to backyard barbeques and potlucks.