Tomato & mozzarella pasta salad
Yield: 6 Servings
Ingredients:
- 1/2 c Chopped fresh basil leaves
- 1/2 c Olive oil
- 1/3 c Balsamic vinegar
- 2 ts Dijon mustard
- 2 Large garlic cloves minced
- 1/2 ts Sugar Salt and pepper to taste
- 15 Fresh plum tomatoes cored
- 5 c Bow tie pasta
- 225 Grams mozzarella cheese
Instructions:
Combine basil oil vinegar mustard garlic and sugar. Add salt and pepper to taste. Pour 1/4 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.
