1 lb of bow-tie pasta cooked, drained and cooled
16 oz container of fresh mozzarella balls, drained and cubed
1 -2 c cherry tomatoes....cut in half or fourths depending on size...I like to use multi-colored
1/2 c chopped red onions
1/2 c toasted pine nuts
1 c coarsely chopped fresh basil
mix in with pasta
drizzle favorite olive oil and balsamic vinegar....pasta will soak up the oil and v --- estimate 1/3 c oil & 1/4 c vinegar but start slow and keep adding until desired wetness
salt and pepper to taste
chill for a few hours and ok to make the night before but sit our for an hour or so before serving
variations: shaved fresh parmesan in lieu of fresh mozzarella, add salami or pepperoni with cubed cheddar cheddar in lieu of mozz, add drained kidney beans, add chopped cucumber, or can even cheat and add already prepared vinaigrette in lieu of olive oil and balsamic
this salad is a no fail....
shared by my dear friend Tracy F
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