Fusilli with Tomatoes and Mozzarella

By á-913

Ingredients

• 8 oz fusilli pasta
• 2 cups small broccoli florets
• 2 Tbsp olive oil
• 2 Tbsp rice vinegar
• 6 sun-dried tomatoes, chopped
• 1 clove garlic, minced
• 1/2 tsp each salt and pepper
• 8 oz each red and yellow tomatoes, diced
• 8 oz mozzarella cheese, diced
• 1/2 cup pitted kalamata olives, coarsely chopped
• 1 cup basil leaves, stacked and cut in narrow strips
• Serve with: grated Parmesan cheese

Details

Servings 6
Preparation time 30mins
Cooking time 30mins

Preparation

Step 1

Bring a large pot of lightly salted water to a boil. Add pasta; cook as package directs, stirring in broccoli for last minute of cooking time. Drain pasta and broccoli, rinse under running cold water until cool, then set aside to drain.

Meanwhile, whisk oil, vinegar, sun-dried tomatoes, garlic, salt and pepper in a large bowl until well blended. Add tomatoes, mozzarella cheese, olives and cooled pasta. Toss to mix and coat. Sprinkle servings with basil. Serve at room temperature.