Fresh Mozzarella & Penne Pasta

• 8 ounces fresh mozzarella cheese, cut into small cubes
• 3 medium tomatoes or 5 to 6 Roma tomatoes, seeded and diced
• 2 avocados, peeled, pitted and diced
• 4 to 5 cloves garlic, minced
• 1/2 cup extra-virgin olive oil
• 1/2 cup coarsely chopped fresh basil
• 2 tablespoon basalmic vinegar
• 1 tablespoon salt
• Freshly ground black pepper to taste
• 1 teaspoons crushed red pepper or to taste
• 1 (16-ounce) package uncooked penne pasta
• Freshly grated parmesan cheese

1. In a large bowl, toss mozzarella cheese with tomatoes, avocados, garlic, olive oil, basil, basalmic vinegar, salt, pepper, and red pepper. Let stand at room temperature for at least 30 minutes.
2. Cook pasta according to package directions; drain and return to pan to keep warm. Add tomato mixture and toss to coat thoroughly. Transfer onto individual serving plates and garnish with parmesan cheese.

mozzarella cheese, tomatoes, avocados, garlic, extravirgin olive oil, fresh basil, basalmic vinegar, salt, freshly ground black pepper, red pepper, penne pasta, parmesan cheese

Taken from www.epicurious.com/recipes/member/views/fresh-mozzarella-penne-pasta-1210273 (may not work)