Balsamic Tomato Salad with Trottole and Mozzarella
6cupsassorted small tomatoesI used sunburst, campari, cherry and grape tomatoes
2tbspextra virgin olive oil
1/2cupbasilsliced very thin
1/2cupItalian flat leaf parsleychopped small
1/2teaspoonfresh cracked pepper
8ouncestrottoleor your favorite large pasta
1 1/2tablespoonsbalsamic vinegar
6ouncesmozzarella cheesediced (mozzarella pearls would be great with this as well)
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!
Balsamic Tomato Salad with Trottole and Mozzarella https://barefeetinthekitchen.com/balsamic-tomato-salad-with-trottole-and/