Caprese Pasta

Is it a salad?  Is it a pasta?  

This dish dwells happily in both realms.  It's cool and juicy like a salad, hearty and satisfying like pasta.  Adding raw chopped tomatoes, basil and mozzerella to the hot pasta immediately cools it down to a temperature appropriate for a mid-summer's eve.  The little pearls of mozzerella keep their shape, the basil stays grassy green, and the olive oil retains all its fruity flavor.  

If you are using cherry tomatoes, half or quarter them.  If your tomatoes are larger, cut them into medium sized pieces.  Put them in your serving bowl.

Layer your basil leaves in a little pile and roll them up lengthwise like a cigar.  Thinly slice and then fluff them with your fingers to release the bright green ribbons.  Add them to the tomatoes.

Drain a container of fresh pearl mozzerella and add it to the bowl.  These little guys are the cutest.  If you can't find the tiny balls, (Trader Joe's has them, but I found mine at the supermarket) cut a larger chunk of cheese into bite sized pieces. 

Season the tomatoes, basil and cheese with a good glug of olive oil (at least 1/4 cup) and a splash of vinegar.  I don't use balsamic vinegar here because I think it overpowers these fresh flavors, and the dark color muddies the beautiful white mozzerella.  Use red wine or sherry vinegar instead.  Sprinkle with salt and fresh pepper.  When you're ready to eat, toss with hot pasta.  When you add in the pasta, do it in stages, using just enough pasta so that your vegetable to pasta ratio is high.  Too much pasta and it will be heavy and bland. You want the flavors to pop, and remember, this dish is half salad!

Normally I love leftover pasta, but fresh cut tomatoes don't do very well overnight in the refrigerator, so don't hold back on seconds.