Five Herb, Heirloom Tomatoes & Mozzerella Pasta Salad

1 lb. penne, farfalle or other tubular shaped imported pasta, cooked “al dente”, drained
¼ cup each: chopped fresh parsley, fresh basil, fresh oregano, fresh mint, fresh thyme
½ cup extra virgin olive oil
2 tsp. kosher salt
1 tsp. ground black pepper
2-3 large cloves garlic, minced
2 lbs. heirloom or other flavorful tomatoes, coarsely chopped
1 lb. fresh mozzarella, cut into 1” dice
½ cup shaved Parmesan cheese

Place the pasta in a large mixing bowl. Add remaining ingredients; toss gently. Taste for seasoning. Refrigerate until ready to serve. Serves 6.

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