This is such a simple pasta salad that you can vary depending on your tastes and available ingredients.  Here, we’ve used orriechette pasta but I frequently just use linguine.  In this picture I used basil, but again, I frequently use a bag of arugula.  The key to this dish is the raspberry vinegar dressing - it just brightens everything.

Summer Pasta with Raspberry Vinaigrette

1/2 pound pasta
2 large tomatoes or the equivalent of cherry tomatoes, cut into bite size pieces
2 large handfuls of either basil, arugula or a combination
1/4 cup raspberry vinegar
1/4 cup olive oil
salt and pepper to taste

Cook the pasta per directions.  Cut the tomatoes and place in a bowl with your greens.  In a separate bowl, whisk together the vinegar, oil, salt and pepper.  Drain your pasta and while it is still hot add it to the bowl and stir all of the ingredients with your dressing.  The greens should wilt but still have some texture.  Serve either warm or at room temperature.