6 cups hot cooked rigatoni, penne, or ziti (about 3/4 pound uncooked pasta)
4 cups chopped plum tomato (about 2 1/2 pounds)
1 1/2 cups fresh basil leaves, thinly sliced
1 cup (4 ounces) diced fresh mozzarella cheese
2 tablespoons extra-virgin olive oil
1 tablespoon capers
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1 garlic clove, crushed
1/3 cup (1 1/2 ounces) grated fresh Parmesan or Romano cheese
How to Make It
Combine first 4 ingredients in a large bowl. Combine oil, capers, salt, pepper, and garlic in a small bowl; stir well with a whisk. Pour over pasta mixture; toss gently. Sprinkle with Parmesan cheese; toss well.
This is one of my tried and true weeknight dinner recipes. I have made it over a dozen times I'm sure!
December 15, 2010
WONDERFUL! What a great chilled pasta salad!! I made it for dinner not realizing the only "hot"thing was the noodles so by the time it was all mixed and served, it was luke warm at best, but still REALLY REALLY good...Deffinatly a keeper!! If you like things with a mediteranian flare, this one you will love!! Espcially those who love tomatos!! :)
August 01, 2010
Wonderful flavors. Great way to use garden basil. I made 2 alterations- used additional garlic sauteed in some of the olive oil before combining it with the other ingredients, and used only 2/3 the amount of pasta that was called for.
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