For most, Labor Day weekend signifies the end of summer. I will fight the impulse to eat indoors, put “real” shoes on, or wear long pants until frost!

This year we are invited to parties on both Sunday and Monday. When I’m not hosting, I am more than happy to help my host or hostess with an appetizer, dessert, or side dish. Sometimes I do all three. That’s just me. I understand the work involved and am happy to lessen the load.

Here I will share with you my recipe for the Mediterranean Pasta Salad. It is easy, delicious, and can be prepared one day ahead. The salad travels well. Transport it in a Tupperware and bring a pretty platter to plate it when you get to your destination.

                                         Mediterranean Pasta Salad

Instructions:
1 pound Cavatappi pasta (or other curly short pasta)
1 cup extra virgin olive oil
1 tablespoon kosher salt
3 tablespoons lemon juice
5-ounce package organic baby arugula
1 ½ cups cherry tomatoes, sliced in half
1 cup pitted Kalamata olives
½ small red onion, sliced thinly into half-moons
1 cup shaved Parmesan/Asiago/Romano blend cheese (I buy Belgioso)
¼ lb. chopped or finely shredded prosciutto
 
Directions:

1. Boil pasta in salted water according to package directions. When done, drain and rinse with cold water.

2. In a large bowl, mix olive oil, salt, lemon juice—taste for seasoning. Add pasta and toss well.

3. Add arugula, cherry tomatoes, olives, red onion, shaved cheese, and prosciutto. Toss well.

When refrigerated, let sit for a half-hour before serving to enjoy optimum flavors.

Note: Taste for seasoning; if pasta is too dry, add some more oil and lemon!