Pasta Salad with Cherry Tomatoes and Mozzarella – Insalata di pasta con pomodorini e mozzarella
This really simple pasta recipe is excellent on a hot summer day. Even better if you have fresh cherry tomatoes in the garden. I love to use mozzarella balls mozzarelline but a whole mozzarella cut in pieces is perfect. I know it’s not so easy to find Italian mozzarella in the regular stores by Italian I mean the one packaged in milk or milky water and very soft in texture. In the Sates for example you can find a mozzarella similar to the Italian one but made in the US which I suggest that you do not not to buy, it’s expensive and doesn’t taste much like ours at that point it’s better to use your regular mozzarella.
Ingredients:
1 lb. pasta shells
1 lb. cherry tomatoes
1/2 cups black olives
4/5 leaves fresh basil
8 oz. fresh Italian mozzarella
3 Tbsp. extra virgin olive oil
salt to taste
Instructions:
1. Cook the pasta as directed.
2. Meanwhile, in a large bowl halve the cherry tomatoes, and add the olives, chopped basil and mozzarella cut in pieces about the size of the tomatoes.
3. When the pasta is ready, drain add a spoon of olive oil, mix and let it cool. Otherwise, if you are in a hurry, rinse it with cold water and let the excess water drip away.
4. Add the pasta to the tomatoes, add the olive oil and salt to taste.
