1 pound dried pasta shapes (fusilli, orecchiette, penne)
2 pounds tomatoes (around 6 medium) roughly diced
1/2-1 pound fresh, water-packed mozzarella, cubed
1/4 cup balsamic vinegar
1/2 cup olive oil
1 clove garlic, pressed through a garlic press
1/2 teaspoon mayonnaise
1 teaspoon kosher salt (or half as much table salt)
freshly ground black pepper
1 packed cup basil leaves, washed, spun dry, and slivered
1/3 cup toasted pine nuts
Instructions
1. Bring a large pot of water to a boil and salt
it heavily (it should taste like seawater), then
add the pasta and cook until just done.
2. Meanwhile, prepare the tomatoes and cheese and
put them in a very large bowl. Whisk together the
vinegar, olive oil, garlic, mayonnaise, salt, and
pepper to taste; the mayo will help keep the oil
and vinegar from separating.
3. Drain the hot pasta and shake it dry (don't
rinse it), then add it to the bowl with the cheese
and tomatoes and stir with a rubber spatula to
combine.
4. Add about half the dressing, and stir again,
then fold in the basil and pine nuts.
5. Now taste the pasta, and add more dressing, if
it needs it, and more salt, which it will almost
surely need. If you have time, cover it and let it
sit at room temperature for an hour or so to let
the flavors blend and to let the pasta absorb some
of the juice that will come out of the tomatoes
(don't refrigerate it, or the pasta may get tough
and the tomatoes may get spongy. Taste just before
ser
Originally Submitted
5/21/2013
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