This is the best pasta salad to make at the peak of summer tomato season! You can substitute ricotta for fontina too.
loved this recipe!! I did not use the mint or the sherry - instead I added a slash of balsamic vinegar. My Italian husband (whose mother is THE BEST COOK) loved this - as did all my guest. I will make this again and again. Very easy and YUMMMMMMMY! - 22 Aug 2006 (Review from Allrecipes USA and Canada)
This is our household favorite pasta dish! I always make it for guests, and everyone always wants the recipe. I read the other reviews, and don't let the cheese melting problem some people mention deter you from trying this delicious recipe. TIPS FOR GETTING THE CHEESE TO MELT: 1. Add cheese to pasta as soon as pasta is drained. 2. Use a stainless steel bowl when mixing the cheese with the pasta so the heat from the cooked pasta will be retained, aiding in a quicker melting process. 3. Use two forks and go back and forth in opposite directions right after adding the cheese. This helps to distribute the cheese more evenly. - 11 Apr 2006 (Review from Allrecipes USA and Canada)
I didn't have any fresh tomato's or basil, so I used 2 cans of the new Aylmers tomato's with olive oil and garlic and I used a TBSP of McCormicks Basil in a tube,otherwise followed the recipe as printed, the taste was wonderful. I did not drain the canned tomato's but allowed the pasta to absorb the excess juice before I served it. I also did not like the look of the cheese and found it made clean-up more difficult (the cheese really coated the forks etc), next time I am going to skip adding the cheese and just serve the pasta with a shaker of parmesan so that everyone can add their own at the table, also will have a shaker with red pepper flakes so that the teenagers can spice it up as much as they like. I think the parmesan will be sufficient for us without the 2 1/2 cups of fontina and asiago which really add a lot of calories not to mention expense. - 27 Jun 2005 (Review from Allrecipes USA and Canada)