Yours sounds very yummy.SANDYTOES.But try this one as well.

For the philologists,this is the traditional 'pasta fredda',namely,pasta salad: Cook the pasta and take it away al dente-which is,still abit raw or will go glue in your stomach.I usually add some skin of sicilian chillies in the boiling water.

cut bocconcini cheese,basil,and sliced roma tomatoes.Add them to the pasta when it's still raw so that the cheese will melt.And when it's cooled down,some extra-virgin olive oil(always put the oil below a certain temperature,or itwill go as fat as butter or margarine).And serve with cheese.

In summertime,of course.

Anthropologists please note: if you check this recipe together with our traditional pizza(tomato-basil-cheese and nothing else)and other dishes,you may find that traditional,folk italian cuisine(especiaaly mediterranean one.Depending on the areas...) is much simpler and lighter then what exportation made out of it.