1 1/2 lbs
plum tomatoes, seeded, coarsely chopped
fresh mozzarella cheese, cut into 1x1/2-inch strips
extra virgin olive oil
red wine vinegar
chopped fresh basil
salt, to taste
ground black pepper, to taste
- Mix tomatoes, mozzarella, oil and vinegar in medium bowl. Season with salt and pepper. Let stand 1 hour at room temperature. Mix in basil.
- Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain.
- Return pasta to pot. Add tomato mixture and toss gently to blend. Season with salt and pepper and serve.