Pasta Mozzarella Salad


This is so good! organic fresh tomatoes, fresh basil, really good olive oil, fresh mozzarella, garlic…yums! I’m fixing this all summer long! Love it!

Serve 4


13 ounces pasta Rigatoni

3 plum tomatoes, seeded, coarsely chopped

1/2 pound fresh mozzarella cheese, cut in cubes

2 tablespoons extra-virgin olive oil

2 garlic cloves, minced

 fresh basil, chopped

Mix tomatoes, mozzarella, garlic,oil, salt and pepper into medium bowl. Let stand 1 hour at room temperature. Add basil. Cook pasta in a large pot of boiling salted water and 1 tablespoon oil until just tender but still firm to bite. Drain. Add pasta in mozzarella mixture, combine and serve.

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