August 28, 2011

Pasta with Tomatoes & Mozzarella Cheese

I absolutely love pasta dishes like this, with all the wonderful flavor combinations of fresh mozzarella and broccoli, sun dried and farm fresh tomatoes. I could eat this every day in the summer!

8 ounces gemelli or fusilli pasta
2 cups small broccoli florets
2 tablespoons each olive oil,
preferably extra-virgin, and rice vinegar
6 sun dried tomatoes, chopped
1 clove garlic, minced
1/2 teaspoon each salt and freshly
ground pepper
8 ounces each red and yellow tomatoes, diced
8 ounces fresh mozzarella cheese, diced
1 cup basil leaves, stacked and cut in narrow strips
freshly grated Parmesan cheese

Bring a large pot of lightly salted water to a boil. Stir in pasta and cook according to package directions; stir in broccoli for last minute of cooking time. Drain pasta and broccoli, rinse under running cold water until cool, then set aside to drain. Meanwhile whisk oil, vinegar, sun dried tomatoes, garlic, salt and pepper in a large bowl until well blended. Add tomatoes, mozzarella and pasta. Toss to mix and coat. Sprinkle servings with basil. Serve at room temperature sprinkled with fresh Parmesan. Excellent with rustic bread or bruschetta!

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