It's not too early to start planning for your 4th of July BBQ and this is our favorite pasta salad recipe that's perfect for summer picnics, BBQs and potlucks.  This fresh and flavorful salad is an easy summer staple.

Ingredients:

12oz Penne or Fusilli Pasta

3 Tbl Olive Oil

1 Small Yellow Onion - thinly sliced

1 Clove Garlic - thinly sliced

6 Heirloom Tomatoes - cut into rough chunks

1 Cucumber - peeled and chopped

1/2c White Wine

3 Chicken Breasts

1/2c Kalamata Olives - chopped

1/4c Flat-Leaf Parsley

3 Tbl Fresh Basil - torn into small pieces

3/4c cheese - you can use any cheese you like i.e. Parmesan, goat cheese, fresh mozzarella, pecorino, etc.

Original Slavo Salt to taste

Preparation:

1. Bring a large pot of water with 1/2 tablespoon salt to a boil. Drop in pasta; stir it around.

2. Season chicken breasts well with Slavo Salt and grill until cooked through. Remove from grill and allow to cool for 4 minutes. Slice breasts into 1/4" strips and set aside.

3. Heat olive oil in a medium skillet over medium-low heat; sauté onion 3 to 4 minutes, until limp.

4. Add garlic and tomatoes and sauté for another minute.

5. Splash in wine and cook down, about 4 minutes.

6. Stir in olives. Add at least 1/4 cup pasta water to the sauce.

7. When pasta is al dente (taste to be sure), use a big straining spoon to transfer it to the pan.

8. Stir to combine, and cook for a minute. Add Slavo Salt to taste if needed and more pasta water if sauce is too dry.

9. Spoon pasta with sauce into a bowl, and scatter chicken, parsley, basil and cheese on top.