Roman Holiday Pasta Salad |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 10 |
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Preparation time does not include 2 hour refrigeration Ingredients:
1 lb tri-colored pasta or 1 lb pasta shells |
4 plum tomatoes, diced |
12 pitted black olives, sliced |
1 medium red onion, chopped |
1/2 teaspoon dried basil |
1/2 teaspoon dried thyme |
2 garlic cloves, blanched and minced |
4 tablespoons extra virgin olive oil |
4 teaspoons balsamic vinegar |
1 tablespoon fresh lemon juice |
4 ounces mozzarella cheese, chopped |
salt (optional) |
fresh ground black pepper |
Directions:
1. Cook the pasta, drain well, and immediately rinse in cold water. Shake off the excess water and chill.
2. In a large mixing bowling, add the tomatoes, olives, onion, basil, thyme, garlic, olive oil, vinegar, lemon juice, and chilled pasta and then top with the cheese.
3. Toss well, adding salt and pepper. Refrigerate for at least 2 hours before serving.
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