Sunday, August 1, 2010

The Best Summer Pasta with Mozzarella, Tomatoes and Basil.

I'm not sure where I found this recipe, but it has quickly become a new favorite. I think I've made it about 5 times this summer for different picnics and family dinners, and everyone always likes it. Plus, it makes a lot. If you're looking for a dish to bring to your next potluck, you just found it. It's delicious AND easy.

1 pound Dry pasta (I like mezze penne)
1 package grape tomatoes, sliced in half
1/2 cup (or more if you like) Fresh basil, cut into small pieces
1 teaspoon Salt (less/more to taste)
1 teaspoon Pepper (less/more to taste)
6 tablespoons Olive oil
4 tablespoons red wine vinegar
1 ball Fresh mozzarella

Slice tomatoes in half, cut mozzarella cheese into small cubes and cut fresh basil into small pieces. Add all to a medium/large bowl with salt, pepper, olive oil and vinegar. Mix together and let sit at room temperature for an hour.

Cook pasta according to directions, al dente. It's better for the pasta to be a little firm rather than soggy.  Drain pasta and rinse under cold water to cool. Add cold water to the pot of pasta to keep it from sticking together. Sometimes I add a few ice cubes to cool it down even quicker. Once the pasta is really cooled, drain completely. Add the pasta to the tomato, mozzarella and basil mixture (that has sat for 1 hour), and mix to combine and coat pasta. Keep refrigerated until ready to serve. Enjoy!

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