Print pagePDF pageEmail page

1 pound tri-colour pasta
2 pounds fully ripe Roma tomatoes, seeded and chopped
2 tablespoons dried basil
2 teaspoons salt
¼ teaspoon pepper
1 cucumber chopped
1 cup chopped green pepper
1 cup chopped red pepper
1 cup chopped olives
10 tablespoons olive oil
4 tablespoons red wine vinegar
¾ pound cubed mozzarella

Put tomatoes in a large bowl add basil, salt, pepper and vinegar. Allow to stand while you chop the other ingredients and cook the pasta according to package directions. Drain the pasta and rinse with cold water until cooled.
Combine the pasta and other ingredients with the tomatoes.

* This is the basic recipe. I had often eliminated the olives and I use any vegetables that I have on hand; cucumbers, broccoli, yellow peppers cauliflower etc. I have also used cheddar cheese when I haven’t had mozzarella.