Who wants to spend a lot of time in the kitchen on a hot summer day? Pasta salad is the perfect summer meal. Simple to make, easy to transport (i.e., dinner or lunch at the lake), and makes for a great  leftovers!

Here’s a tried-and-true recipe from the WFM recipe archives:

• 8 oz prepared basil pesto
• ¼ cup mayonnaise
• 8 oz. pitted black olives
• 12 oz fresh or smoked mozzarella, cubed
• 2 large ripe tomatoes, diced
• 8 oz shredded parmesan cheese
• ¼ cup pine nuts, toasted
• 1 bag bow tie pasta, cooked (any shape)

Combine pesto and mayo to make a creamy dressing. Toss all ingredients together and combine well; chill. Before serving, bring to room temperature. Taste and adjust seasoning with salt and pepper (note: if serving outdoors, on a hot day, omit mayonnaise. Increase pesto to 12 oz and thin with olive oil if necessary).

Serves 10 as a side dish.