since i haven't posted a monday meal in a while i thought i ought to, so april can feed her family and all (thanks for the encouragment, april). anyway, i must confess, i haven't actually made this pasta dish yet, but am planning to next week. it sounds like a delicious summer meal.
MAKES: 6 servings PREP 10 min COOK 9 min
1 pound cavatappi pasta (i have no clue what this is, but am hoping albertsons carries it)
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 tablespoons capers
2 tablespoons balsamic vinegar
1/2 pound fresh mozzarella cheese, cut into 1/2 inch pieces
1 cup fresh basil, torn
1. cook pasta following package; drain (oh, drain, really?????-love the thorough directions)
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 temperatureENJOY!!
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