Pasta Salad W/ Tomatoes and Fresh Mozzarella |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Serves 6-8 as a side dish. Use only the ripest, most flavorful round tomatoes you can find. Avoid Plum Tomatoes because they are too firm and tend to not soften, even with the heat of the just-cooked pasta. The tomatoes can be diced a couple of hours in advance, but to prevent the garlic from becoming to pungent and the salt from drawing out the tomatoes' juices, wait until the pasta is cooking to add the seasonings to the tomatoes. Short, stubby pasta shapes such as orecchiette, fusilli, and farfalle (bow ties) are the best choice to catch juicy bits of sauce. Ingredients:
1 pound pasta, whole wheat |
2 tomatoes, cored, seeded and cut into 1/2 inch diced |
6 oz mozzarella cheese, cut into small dice |
1/4 cup extra-virgin olive oil |
1 garlic clove, minced |
1/4 cup basil leaves, fresh shredded |
1 pepper to taste |
1 tbsp salt |
3/4 tsp salt |
Directions:
1. Bring 4 quarts water to boil in large soup kettle. Add 1tbsp salt to pasta. Cook until pasta is al dente. Drain well.
2. While pasta is cooking, toss together tomatoes, cheese olive oil, garlic, basil, 3/4tsp salt, and pepper to taste in large bowl. Add drained pasta to tomatoes and toss well. Serve immediately, or, if desired, cool to room temperature before serving, about 30 min. (Can be covered with plastic wrap adn kept at room temp for 2 hours.)
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