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6 cups assorted small tomatoes cut in half
½ cup basil, chopped small
½ cup Italian flat leafed parsley, chopped small
1 tsp. kosher salt
½ tsp. cracked pepper
2 cloves garlic, minced
¼ cup Epicurean Koroneiki Extra Virgin Olive Oil
1 Lb. pasta
6 oz. sliced black olives
3 Tbs Epicurean Traditional Premium Balsamic Vinegar
8 oz. mozzarella cheese, diced
4 oz. hard salami, sliced thin & chopped to desired size
Fresh Parmesan grated or shaved

In a large bowl combine tomatoes, basil, parsley, salt & pepper; allow to sit & macerate for several hours, creating a delicious marinade.
Gently boil pasta according to the directions on the box. Drain pasta and return to the pot. Add the Epicurean Koroneki Extra Virgin Olive Oil to the pasta and stir.
Add the tomato mixture, olives, Epicurean Traditional Premium Balsamic Vinegar, mozzarella cheese and salami tossing to coat.
As you plate each dish, add shaved or grated Parmesan cheese.
Serve immediately or refrigerate in an airtight container.