Fusilli With Fresh Mozzarella, Tomatoes & Olives |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 8 |
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From the cookbook, 'Picnics' by Barbara Scott Goodman Ingredients:
1/2 lb fresh mozzarella cheese, cut into 1/4 inch cubes |
4 large tomatoes, chopped |
1/2 cup black olives, sliced |
3 garlic cloves, minced |
6 tablespoons fresh basil, coarsely chopped |
1/4 cup fresh flat leaf parsley, coarsely chopped |
1/2 cup extra virgin olive oil |
salt and pepper |
1 1/2 lbs fusilli |
Directions:
1. Combine the mozzarella, tomatoes, olives, garlic, basil, parsley, olive oil, salt and pepper together in a large bowl. Set aside.
2. Meanwhile, bring a pot of salted water to a boil and cook pasta until al dente. Drain well and let cool slightly.
3. Add the pasta to the mozzarella and tomato mix and toss well. Taste to adjust the seasoning if necessary.
4. Chill for several hours before serving.
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