Organic Summer Pasta Salad

• 1 lb rigatoni pasta
• 13 cup extra virgin olive oil
• 8 ounces mozzarella cheese, in bite size pieces
• 4 ounces black olives
• 2 tablespoons capers
• 2 garlic cloves, finely chopped
• 4 tomatoes, diced
• 8 basil leaves, torn

1. Cook the pasta in salted boiling water until al dente.
2. Drain well and transfer to a large bowl.
3. Toss vigorously with half the oil and set aside to cool.
4. Add all the remaining ingredients.
5. Toss well and chill in the refrigerator for 30 minute before serving.
6. Wine: a dry white.
7. From the book Pasta by Fabrizio Ungaro.
8. Published by The Wine Appreciation Guild.
9. I like to use organic pasta, also have gluten free corn pasta.
10. delicious!
11. http://www.olivenation.com/index.asp.

rigatoni pasta, extra virgin olive oil, mozzarella cheese, black olives, capers, garlic, tomatoes, basil

Taken from www.food.com/recipe/organic-summer-pasta-salad-299250 (may not work)