Add the pasta to the boiling water and cook according to the package directions. Combine oil balsamic vinegar salt and pepper in a jar with a tight fitting lid. Ingredients 6 plum tomatoes chopped 2 cartons 8 ounces each fresh mozzarella cheese pearls drained 1 3 cup minced fresh basil 1 tablespoon minced fresh parsley 2 teaspoons minced fresh mint 1 4 cup lemon juice 1 4 cup olive oil 3 4 teaspoon salt 1 4 teaspoon pepper 2 medium ripe avocados peeled. 3 cover and refrigerate turning occasionally at least 3 hours to blend flavors. Ready in 10 m place tomato slices alternating with mozzarella slices on a large serving platter.
But use whatever you like. Chill at least one hour. Add the parsley and basil to the tomatoes and mozzarella gently toss until. Slice larger tomatoes in half. Whisk together the olive oil vinegar shallot 1 2 teaspoon salt and a few grinds of pepper in a large bowl.
Whisk together the olive oil vinegar shallot 1 2 teaspoon salt and a few grinds of pepper in a large bowl. But use whatever you like. 2 shake remaining ingredients except cheese and salad greens in tightly covered container. Add the pasta to the boiling water and cook according to the package directions.
