Balsamic-Tossed Pasta With Fresh Tomato, Arugula and Mozzarella

From Cooking Pleasures magazine. The heat from the pasta helps to melt the cheese and warm the sauce. You can also use a combination of basil and arugula for a tomato caprice taste.

• Ready In: 45 mins
• Serves: 4

Ingredients

• 2  cups tomatoes, seeded and chopped (2 large)
• 2  cups arugula, coarsely chopped
• 2  garlic cloves, chopped
• 8  ounces fresh mozzarella cheese, cut into small cubes
• 1  teaspoon sea salt
• 1⁄2 teaspoon fresh ground pepper
• 1⁄4 cup extra virgin olive oil
• 12  ounces penne pasta (strozzapreti if available)
• 2  tablespoons  balsamic vinegar

Directions

1. Make sauce: In large bowl, stir together tomatoes, arugula, garlic, mozzarella, salt, pepper and oil. Refrigerate 30 minutes.
2. Meanwhile, cook pasta in large pot of boiling salted water according to package directions; drain. Toss with sauce. Add vinegar; toss.