Tomato, basil and mozzarella pasta salad
From the Washington Post, made for Hefk's sprinkler this weekend...
Makes 4 to 6 main-course servings.
8 ounces rotini (corkscrew) or any similarly shaped pasta (I used this weird twisty stuff called Trottore from Trader Joe's)
8 ounces mozzarella cheese, cut into 1/4- to 1/2-inch dice
3/4 pound plum tomatoes, peeled, seeded ad cut into 1/4- to 1/2-inch dice*
10 to 12 medium or large basil leaves, coarsely chopped
2 scallions, white and tender green parts, finely chopped
1/4 cup extra-virgin olive oil
2 teaspoons balsamic vinegar, or more to taste
Salt and freshly ground black pepper
In a large pot of boiling salted water, cook the pasta until it is done, but still a little firm to the bite. Drain and rinse with cold water until the pasta is completely cool. Let it drain for a few minutes and transfer to a large bowl. Add the mozzarella, tomatoes, basil, scallions, olive oil and balsamic vinegar. Add salt and pepper to taste, adding more vinegar if desired. Serve immediately, or cover and refrigerate until ready to serve.
To peel plum tomatoes:
*Note: To peel plum tomatoes, bring a small pot of water to a boil. Have ready a bowl of ice water. Remove the stem from the tomato and cut an "X" in its bottom. Place in the boiling water for 10 or 15 seconds -- no longer. Use a slotted spoon to quickly transfer to the ice water. The skin should simply slip off.
Makes 4 to 6 main-course servings.
8 ounces rotini (corkscrew) or any similarly shaped pasta (I used this weird twisty stuff called Trottore from Trader Joe's)
8 ounces mozzarella cheese, cut into 1/4- to 1/2-inch dice
3/4 pound plum tomatoes, peeled, seeded ad cut into 1/4- to 1/2-inch dice*
10 to 12 medium or large basil leaves, coarsely chopped
2 scallions, white and tender green parts, finely chopped
1/4 cup extra-virgin olive oil
2 teaspoons balsamic vinegar, or more to taste
Salt and freshly ground black pepper
In a large pot of boiling salted water, cook the pasta until it is done, but still a little firm to the bite. Drain and rinse with cold water until the pasta is completely cool. Let it drain for a few minutes and transfer to a large bowl. Add the mozzarella, tomatoes, basil, scallions, olive oil and balsamic vinegar. Add salt and pepper to taste, adding more vinegar if desired. Serve immediately, or cover and refrigerate until ready to serve.
To peel plum tomatoes:
*Note: To peel plum tomatoes, bring a small pot of water to a boil. Have ready a bowl of ice water. Remove the stem from the tomato and cut an "X" in its bottom. Place in the boiling water for 10 or 15 seconds -- no longer. Use a slotted spoon to quickly transfer to the ice water. The skin should simply slip off.
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