This is a perfectly delightful mid summer dinner. All that cooks is the pasta. Grab some tomatoes and basil – both in season right now, some fresh mozzarella, olive oil, balsamic vinegar, and you’re set!
1 Medium (1 ball of mozzarella cheese, chopped)
1⁄4 Cup (4 tbs) (chiffonade)
1 1⁄2 Cup (24 tbs)
1⁄4 Cup (4 tbs)
2 1⁄2 Teaspoon
Cook pasta in boiling and salted water.
Chop cheese and veggies while pasta cooks.
Toss tomato, basil, and mozzarella with olive oil, vinegar, salt, and pepper. Add pasta.
Eat and enjoy.