Tomato, Basil Pasta Salad With Pine Nuts

Best when made with fresh vine-ripened tomatoes and when basil is in season. Try adding 1/4 tsp hot red pepper flakes to oil mixture for a bit of a bite. Cooking time includes marinating time.

• Ready In: 1 hr 10 mins
• Serves: 4

Ingredients

• 4  large  ripe tomatoes, peeled and diced
• 3  tablespoons  chopped fresh basil
• 2  garlic cloves, peeled and minced
• 3⁄4 cup olive oil
• 1⁄4 teaspoon red pepper flakes (optional)
• 1  lb pasta (fusilli, penne or rigatoni)
• 1⁄2 lb mozzarella cheese, grated
• 1⁄4  freshly grated parmesan cheese
• 1⁄4 cup pine nuts

Directions

1. Mix together tomatoes, basil and garlic in bowl with salt and pepper to taste.
2. (Add optional red pepper flakes if desired.) Cover with olive oil and let sit for 1 hour.
3. Cook pasta al dente.
4. Drain and place in serving bowl.
5. Add tomato mixture and mozzarella.
6. Toss until cheese begins to melt.
7. Sprinkle with parmesan cheese and pine nuts and serve.