Tuesday, April 3, 2007

Pasta Salad

Pasta Salad

1 package Farfalle (bowtie)
or tri colored Rotini pasta

5 Tbs of Pesto

1 cup of Cherry Tomatoes (sliced in half)

1 can of whole olives

2 oz chopped fresh Basil leaves

1 lb of fresh Mozzerella sliced into 1/4 rounds
or 3/4 lb of marinated fresh Mozzerella balls

Cook pasta just a bit underdone, let cold water run over the pasta until completely cool. Add other ingredients. Grate parmesan cheese over the whole thing top with a few bits of basil or perhaps a leaf or two. Makes a whole meal with a good green salad on the side.