1/4 cup fresh basil, chopped (or 2 t. dried basil)
1 1/2 tsp dried oregano
salt & pepper (to taste)
1 1/2 – 2 tbsp drained capers
1/4 cup fresh grated Parmesan cheese
8 oz fresh Mozzarella (diced into approximately 1/4-inch cubes, or use grated)
1 lb shell pasta or linguini
Stem, core, seed, and wedge the tomatoes, add to olive oil and toss. Add basil, oregano, salt, and pepper. Rinse and add capers. Add Parmesan cheese. Toss all lightly and refrigerate at least two hours. Cut Mozzarella into small cubes (or use grated), place in large pasta bowl.
Cook pasta al dente and drain. Add the refrigerated tomato-olive oil mixture to the Mozzarella in the large salad bowl. Dump in the drained pasta and toss all quickly. The idea is not to let the Mozzarella melt in the hot pasta and get all stringy.
This salad can be eaten right away, slightly warm from the freshly-cooked pasta, or refrigerated and served cold. If more is needed, simply increase the ingredients, but be careful not to overdo the spices.
About Crouton deMenthe Amateur cook and barbecue fanatic.