Pasta with Uncooked Tomato and Olive Sauce

• 3 medium vined ripened tomatoes, seeded and chopped
• 1 medium yellow bell pepper, chopped fine
• 2 garlic cloves, to taste, minced
• 1 cup coarsely grated mozzarella (about 4 ounces)
• 1/2 cup Nicoise or other brine-cured black olives, pitted and halved
• 3 Tablespoons extra virgin olive oil
• 1 tablespoon balsamic vinegar, or to taste
• 1/2 pound cavatappi (sometimes called tortiglioni or serpentini) or other spiral shaped pasta such as rotini
• 3/4 finely chopped mixed fresh herbs such as basil, parsley, and mint leaves

1. In a large bowl combine tomatoes, bell pepper, garlic, mozzarella, olives, oil, vinegar, and salt and pepper to taste and let sauce stand 30 minutes.
2. While sauce is standing, in a 6-quart kettle bring 5 quarts salted water to a boil.
3. Add pasta and cook untilal dente.
4. Drain pasta well and transfer to bowl containing sauce.
5. Add herbs and toss well.

tomatoes, yellow bell pepper, garlic, mozzarella, nicoise, extra virgin olive oil, balsamic vinegar, cavatappi, herbs

Taken from www.epicurious.com/recipes/food/views/pasta-with-uncooked-tomato-and-olive-sauce-10129 (may not work)