Fusilli With Fresh Mozzarella, Tomatoes, and Olives

[Guest guest]

Fusilli With Fresh Mozzarella, Tomatoes, and Olives

 

1/2 lbs. fresh

mozzarella, cut into 1/4 inch cubes

4 large ripe tomatoes (about 3 lbs.),

cut into 1/2 inch dice

1/2 cup black olives, pitted and coarsely chopped

 

3 cloves garlic, minced

6 tbsps. coarsely chopped fresh basil

1/4 cup

finely chopped flat-leaf parsley

1/2 cup extra-virgin olive oil

salt and

freshly ground black pepper, to taste

1 1/2 lbs. fusilli

 

Combine the

mozzarella, tomatoes, olives, garlic, basil, parsley, olive oil, and salt and

pepper together in a large bowl. Set aside.

Meanwhile bring a large pot of

salted water to a boil. Cook the pasta until al dente, about 10 minutes. Drain

well.

Add the pasta to the mozzarella and tomato mixture and toss well. Taste

and adjust the seasonings, if necessary.

Serve chilled or at room

temperature. Serves 6 to 8.