This salad employs one of the best combos in summer food: tomatoes, mozzarella and basil. Even better, it takes about 30 minutes to make, from start to finish. It's always good to use the freshest ingredients, but here it's essential. Fresh mozzarella can now be bought in almost every supermarket. And choose the ripest tomatoes you can find: plum tomatoes are easy to peel and seed, but you can use your favorites.
Servings: 4 - 6 main-course
- 8 ounces rotini (corkscrew) or any similarly shaped pasta
- 8 ounces mozzarella cheese, cut into 1/4- to 1/2-inch dice
- 3/4 pound plum tomatoes, peeled, seeded ad cut into 1/4- to 1/2-inch dice*
- 10 to 12 medium or large basil leaves, coarsely chopped
- 2 scallions, white and tender green parts, finely chopped
- 1/4 cup extra-virgin olive oil
- 2 teaspoons balsamic vinegar, or more to taste
- Freshly ground black pepper
In a large pot of boiling salted water, cook the pasta until it is done, but still a little firm to the bite. Drain and rinse with cold water until the pasta is completely cool. Let it drain for a few minutes and transfer to a large bowl. Add the mozzarella, tomatoes, basil, scallions, olive oil and balsamic vinegar. Add salt and pepper to taste, adding more vinegar if desired. Serve immediately, or cover and refrigerate until ready to serve.
Adapted from former Food section recipe editor Stephanie Witt Sedgwick
Tested by Stephanie Witt Sedgwick.
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