Ingredients
The following ingredients have 4 Servings
- 6 cups assorted small tomatoes (I used sunburst, campari, cherry and grape tomatoes)
- 2 tbsp extra virgin olive oil
- 1/2 cup basil (sliced very thin)
- 1/2 cup Italian flat leaf parsley (chopped small)
- 1 teaspoon kosher salt
- 1/2 teaspoon fresh cracked pepper
- 8 ounces trottole (or your favorite large pasta)
- 1 1/2 tablespoons balsamic vinegar
- 6 ounces black olives (sliced)
- 6 ounces mozzarella cheese (diced (mozzarella pearls would be great with this as well))
Instruction
- Combine the first six ingredients and let sit at room temperature for 2-4 hours. Once the tomatoes have created their own marinade, add the cooked pasta, olives and balsamic vinegar and toss to coat thoroughly. Transfer the salad to a gallon size ziploc at this point, to make sure that everything is thoroughly coated and marinating. Place in fridge to chill until you are ready to eat.
- Right before eating, add the diced cheese and toss to coat. If I am planning for leftovers, I like to save a portion without cheese and add the cheese before eating the next day. I prefer the texture of the cheese when it is freshly added to the salad. Enjoy!
