Next up for Sunday dinner, this delicious pasta salad, everyone really loved this. The recipe comes from “Betty Crocker”, one of my favorite recipe sources. And it was the first time this summer that there were enough tomatoes from our garden to make an entire salad!
2 pounds Roma tomatoes, chopped (8 – 10 medium)
4 cloves garlic, finely chopped
1 1/2 teaspoons salt
1/2 teaspoon pepper
1/2 cup olive or vegetable oil
1/2 cup chopped fresh basil leaves
8 ounces Mozzarella cheese, cut into 1/2″ cubes (2 cups)
1 (1 pound) package rotini pasta (I used a pasta called “lumaca rigata” which everyone enjoyed because of the funny shape)
1/2 cup grated Parmesan cheese (totally forgot to put this on top because everyone was starving so I was rushing)
1 In large bowl, mix tomatoes, garlic, salt, pepper, oil, basil and mozzarella. Cover and refrigerate for 2 hours to blend flavors.
2 Cook pasta according to package directions. Rinse with cold water to cool and drain.
3 In large serving bowl, mix cooked pasta and tomato mixture until well combined. Sprinkle Parmesan over salad.