Tomato & mozzarella pasta salad
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Chopped fresh basil leaves |
| ½ | cup | Olive oil |
| ⅓ | cup | Balsamic vinegar |
| 2 | teaspoons | Dijon mustard |
| 2 | Large garlic cloves, minced | |
| ½ | teaspoon | Sugar |
| Salt and pepper to taste | ||
| 15 | Fresh plum tomatoes,cored | |
| 5 | cups | Bow tie pasta |
| 225 | Grams mozzarella cheese | |
Directions
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.