Pasta in insalata con pomodorini e mozzarella

Pasta Salad with Cherry Tomatoes and Mozzarella

This really simple pasta recipe is excellent on a hot summer day. Even better if you have fresh cherry tomatos in the garden.

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. Prepare 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 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.


Notes:

I know that Italian mozzarella is available in the US and Canada. It is easily recognizable as it is packaged in milk or milky water and it is very soft in texture.

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