Grilling by the Pool - Meetup Group

Last night I went to the monthly meetup group party. I originally wanted to make grilled corn on the cob with lime butter, chili rub and queso fresco. I forgot to post my suggestion and someone else decided to bring the corn. Actually I think Rechelle's recipe was better than mine anyway.

I had a ton of queso fresco I needed to use. I decided to make my standard pasta salad replacing the Mozzarella with queso fresco. This salad is so simple. Yet the fresh herbs, especially the basil, add a nice touch to this traditional salad.

11 ounces small shell-shaped pasta
3 cloves garlic
18 ounces red cherry tomatoes
1 cucumber
1 handful black olives, pitted
Mozzarella cheese (I used queso fresco)
2 tablespoons fresh chives
1 handful fresh basil
7 tablespoons extra-virgin olive oil
4 tablespoons white wine vinegar
Sea salt and freshly ground black pepper

Bring a large pan of salted water to the boil, add the pasta and garlic, and simmer for about 5 minutes or until al dente, and drain.

Put the garlic to one side for the dressing. Put the pasta in a bowl.

Cut the tomatoes, cucumber, cheese, and black olives into small pieces, about half the size of the pasta, and place in the bowl. Roughly chop the herbs and place these in the bowl.

Using a fork mash the cooked garlic cloves on the board with a little salt, add to the salad.
Add the oil, vinegar, and seasoning.