Balsamic Tomato Salad with Trottole and Mozzarella

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Balsamic Tomato Salad with Trottole and Mozarella recipe by Barefeet In The Kitchen

The tomatoes are finally in abundance in my garden and I am so happy. When I saw the harvest this morning, I couldn’t imagine anything more perfect for dinner than a salad loaded with tomatoes.

This is one of the most unique pasta shapes I’ve found to date. I am always looking for fun new varieties to try. What is your favorite pasta shape?

Balsamic Tomato Salad with Trottole and Mozarella recipe by Barefeet In The Kitchen

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Balsamic Tomato Salad with Trottole and Mozzarella

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Ingredients 

  • 6 cups assorted small tomatoes I used sunburst, campari, cherry and grape tomatoes
  • 2 tbsp extra virgin olive oil
  • 1/2 cup basil sliced very thin
  • 1/2 cup Italian flat leaf parsley chopped small
  • 1 teaspoon kosher salt
  • 1/2 teaspoon fresh cracked pepper
  • 8 ounces trottole or your favorite large pasta
  • 1 1/2 tablespoons balsamic vinegar
  • 6 ounces black olives sliced
  • 6 ounces mozzarella cheese diced (mozzarella pearls would be great with this as well)

Instructions

  • Combine the first six ingredients and let sit at room temperature for 2-4 hours. Once the tomatoes have created their own marinade, add the cooked pasta, olives and balsamic vinegar and toss to coat thoroughly. Transfer the salad to a gallon size ziploc at this point, to make sure that everything is thoroughly coated and marinating. Place in fridge to chill until you are ready to eat.
  • Right before eating, add the diced cheese and toss to coat. If I am planning for leftovers, I like to save a portion without cheese and add the cheese before eating the next day. I prefer the texture of the cheese when it is freshly added to the salad. Enjoy!
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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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