Thursday, August 19, 2010
I had plans in the late afternoon so I cut up all the ingredients and put them in a covered bowl before I went out. All I had to do when I got home was boil the pasta and mix it in. I served this dish hot for dinner but the next day ate leftovers for lunch straight out of the fridge cold. My oldest son, husband and I all went back for seconds. I rate this a 4 spoons.
The only thing I'd advise differently in the directions is, instead of putting the oil on the other ingredients and then adding the pasta, mix all the ingredients together first and then add the olive oil. I found that the oil and vinegar pooled on the bottom and didn't coat the pasta as well when I stirred that in.
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1 pound cavatappi pasta
1 1/2 pounds heirloom tomatoes, cored, seeded and chopped
1/4 cup extra-virgin olive oil
1/4 cup pitted black olives, chopped
2 tablesppons capers (I didn't use, forgot to pick them up)
2 tablespoons balsamic vinegar
1/2 pound fresh mozzerella cheese, cut into 1/2 inch pieces
1 cup fresh basil, torn
1. Cook pasta following package directions, about 9 minutes; drain
2. In a large bowl, stir together the tomatoes, olive oil, olives, capers and balsamic vinegar. Add pasta to the bowl and stir to combine. Fold in mozzarella and basil.
3. Serve warm or at room temperature.