Penne, Tomato, and Mozzarella Salad

Penne, Tomato, and Mozzarella Salad

1 (12 ounce) package fusilli pasta

1/4 cup olive oil

1 bunch green onions, chopped

1 clove garlic, minced

1 cup quartered cherry tomatoes

salt and pepper to taste

5 ounces mozzarella cheese, diced

1/2 cup grated Parmesan cheese

4 ounces fresh basil

12 large black olives, halved

Cook pasta in a large pot of boiling salted water as directed on package, until just tender. Drain, and set aside.

Heat olive oil in a small saucepan. Add green onions and cook, stirring occasionally, 2 or 3 minutes. Stir in garlic, and cook for 2 minutes.

Add pasta, tomatoes, salt, and pepper. Cook over low heat to warm through. Stir in mozzarella and Parmesan cheese.

Coarsely tear basil leaves in halves or thirds; add to pasta with olives, and serve immediately.

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