Prep 20 mins
Cook 10 mins
A great pasta salad! It is kid friendly and a real crowd pleaser. This recipe is from the Washington Post. This salad employs one of the best combos in summer food: tomatoes, mozzarella and basil. Even better, it takes about 30 minutes to make, from start to finish. It's always good to use the freshest ingredients, but here it's essential. Fresh mozzarella can now be bought in almost every supermarket. And choose the ripest tomatoes you can find: plum tomatoes are easy to peel and seed, but you can use your favorites.
- 8 ounces rotini pasta or 8 ounces any similarly shaped pasta
- 8 ounces mozzarella cheese, cut into 1/4- to 1/2-inch dice
- 3⁄4 lb plum tomato, peeled, seeded ad cut into 1/4- to 1/2-inch dice*
- 10 -12 large basil leaves, coarsely chopped
- 2 scallions, white and tender green parts, finely chopped
- 1⁄4 cup extra virgin olive oil
- 2 teaspoons balsamic vinegar (or more)
- fresh ground black pepper
- In a large pot of boiling salted water, cook the pasta until it is done, but still a little firm to the bite. Drain and rinse with cold water until the pasta is completely cool. Let it drain for a few minutes and transfer to a large bowl. Add the mozzarella, tomatoes, basil, scallions, olive oil and balsamic vinegar. Add salt and pepper to taste, adding more vinegar if desired. Serve immediately, or cover and refrigerate until ready to serve.
- *NOTE: To peel plum tomatoes:
- Bring a small pot of water to a boil. Have ready a bowl of ice water. Cut an "X" in the bottom of the tomato and remove the stem. Place in the boiling water for 10 or 15 seconds -- no longer. Use a slotted spoon to quickly transfer to the ice water. The skin should simply slip off.
I've made this many times now and I love it! So summery and tasty