Tomato, Basil And Mozzarella Pasta Salad
- 8 ounces rotini pasta or 8 ounces any similarly shaped pasta
- salt
- 8 ounces mozzarella cheese, cut into 1/4- to 1/2-inch dice
- 3/4 lb plum tomato, peeled, seeded ad cut into 1/4- to 1/2-inch dice*
- 10 -12 large basil leaves, coarsely chopped
- 2 scallions, white and tender green parts, finely chopped
- 1/4 cup extra virgin olive oil
- 2 teaspoons balsamic vinegar (or more)
- salt
- fresh ground black pepper
- In a large pot of boiling salted water, cook the pasta until it is done, but still a little firm to the bite. Drain and rinse with cold water until the pasta is completely cool. Let it drain for a few minutes and transfer to a large bowl. Add the mozzarella, tomatoes, basil, scallions, olive oil and balsamic vinegar. Add salt and pepper to taste, adding more vinegar if desired. Serve immediately, or cover and refrigerate until ready to serve.
- *NOTE: To peel plum tomatoes:
- Bring a small pot of water to a boil. Have ready a bowl of ice water. Cut an "X" in the bottom of the tomato and remove the stem. Place in the boiling water for 10 or 15 seconds -- no longer. Use a slotted spoon to quickly transfer to the ice water. The skin should simply slip off.
rotini pasta, salt, mozzarella cheese, tomato, basil, scallions, extra virgin olive oil, balsamic vinegar, salt, fresh ground black pepper
Taken from www.food.com/recipe/tomato-basil-and-mozzarella-pasta-salad-385581 (may not work)