Tomato & mozzarella pasta salad

Yield: 6 Servings

Measure Ingredient
½ cup Chopped fresh basil leaves
½ cup Olive oil
⅓ cup Balsamic vinegar
2 teaspoons Dijon mustard
2 \N Large garlic cloves, minced
½ teaspoon Sugar
\N \N Salt and pepper to taste
15 \N Fresh plum tomatoes,cored
5 cups Bow tie pasta
225 \N Grams mozzarella cheese

Combine basil, oil, vinegar, mustard, garlic and sugar. Add salt and pepper to taste. Pour ¼ cup of the dressing into a 15 x 10 inch shallow baking pan. Cut each tomato lengthwise into thirds, arrange in a single layer on pan. Turn each piece to coat with dressing.

Bake at 425F for 45 minutes or until edges brown; cool. Meanwhile, cook pasta according to package directions, drain. Rinse in cold water, drain well. In large bowl, combine pasta, tomatoes, cheese and remaining dressing; toss well. Serve at room temperature. Makes 6 servings.

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