Pasta Salad With Mozzarella, Olives and Tomatoes
- Reviews 1
Ready In: 30 mins
Serves: 6-8
Ingredients
- 1⁄2 lb fresh mozzarella cheese, cut into 1/4 inch cubes
- 4 large ripe tomatoes, cut into 1/2 inch dice (about 3 lbs.)
- 1⁄2 cup kalamata olive, pitted and coarsely chopped
- 3 garlic cloves, minced
- 6 tablespoons coarsely chopped fresh basil (do not use dried)
- 1⁄4 cup finely chopped fresh flat-leaf parsley (do not use dried)
- 1⁄2 cup extra virgin olive oil
- 1⁄4 cup red wine vinegar
- salt & freshly ground black pepper, to taste
- 1 1⁄2 lbs fusilli or 1 1⁄2 lbs corkscrew macaroni
Directions
- Combine the mozzarella, tomatoes, olives.
- In a tight fitting jar compine garlic, basil, parsley, olive oil, vinegar, and salt and pepper and shake.
- Set aside.
- Meanwhile bring a large pot of salted water to a boil.
- Cook the pasta until al dente, about 10 minutes.
- Drain well.
- Add the pasta to the mozzarella and tomato.
- Pour dressing (use all or less according to taste) mixture over Pasta mixture and toss well.
- Taste and adjust the seasonings, if necessary.
- Serve chilled or at room temperature.
- Serves 6 to 8.
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