3/4 pound cooked, drained, and cooled pasta (elbows or other shape)
1/2 pound diced ripe tomatoes
1/2 pound diced fresh mozzarella
1/4 cup vinaigrette
lots of fresh basil, chopped
salt and pepper to taste
(optional additions that I sometimes add - sliced black olives, sun-dried tomatoes, artichoke hearts)
Mix ingredients together and serve.
Easy and delicious!
Note - use a serrated knife to easily cut both the tomatoes and the fresh mozzarella. So much easier than using a standard knife.