1-lb fusilli or penne pasta, cooked al dente in salted water (about 7-10 min):
1/3 c plus 1 T evolution
1.5 lbs halved cherry tomatoes
1/2 c chopped basil
1/4 c flat leaf parsley
3 cloves garlic, minced
1 lb mozzarella cheese, diced (I prefer mozzarella balls!), mozzarella, basil
1/2 c freshly grated Parmesan
3 T red wine vinegar
S & p to taste
(Optional add-ins: cooked chicken or shrimp, pitted olives, pine nuts, chopped grilled vegetables, chopped prosciutto or salami, sun tomatoes packed in oil, fresh baby spinach, Manchego cheese!)
1. Drain pasta, Add 1 T evolution and allow pasta to cool.
2. Stir remaining ingredients in separate bowl. Add in any optional ingredients for below.
3. When pasta has cooled, combine sauce and pasta; stir well.
4. Cover and refrigerate unti well chilled (About an hour) until ready to serve.
(Cook's note: I also like to add fresh baby spinach and shavings of fresh Manchego cheese when ready to serve)
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