Ingredients:
1/2 lb fresh mozzarella cheese, cut into 1/4 inch cubes
4 large ripe tomatoes, cut into 1/2 inch dice ( about 3 lbs.)
1/2 cup kalamata olives, pitted and coarsely chopped
3 garlic cloves, minced
6 tablespoons coarsely chopped fresh basil ( do not use dried)
1/4 cup finely chopped fresh flat-leaf parsley ( do not use dried)
1/2 cup extra virgin olive oil
1/4 cup red wine vinegar
salt & freshly ground black pepper, to taste
1 1/2 lbs fusilli or 1 1/2 lbs corkscrew macaroni
Directions:
Combine the mozzarella, tomatoes, olives.
In a tight fitting jar compine garlic, basil, parsley, olive oil, vinegar, and salt and pepper and shake.
Set aside.
Meanwhile bring a large pot of salted water to a boil.
Cook the pasta until al dente, about 10 minutes.
Drain well.
Add the pasta to the mozzarella and tomato.
Pour dressing (use all or less according to taste) mixture over Pasta mixture and toss well.
Taste and adjust the seasonings, if necessary.
Serve chilled or at room temperature.
Serves 6 to 8.
Servings: 6-8
Time preparation: 20 min.
Time total: 30 min.