So I have been pressed for time these last few days. LSAT studying, essays, exams, work, homework, auditions, rehearsal, Chapel Choir, Georgetown Events, HALLOWEEN! It's enough to actually drive someone crazy. Eating has become anything I can make quick - and no RAGU or CHEF BOYARDEE will ever touch these lips. Hell will freeze over first before that ever happens. Though it did snow in D.C. this past weekend.....Nonetheless, I hope you enjoy this: It's easy prep, delicious, and doesn't dirty that many dishes a.k.a. less crap we all have to do ;) Mangia Bene!
Ingredients
8 oz of Orecchiette Pasta, Farfalle, or any other short cut pasta, cooked according to package instructions and cooled
1 pint of Cherry Tomatoes, halved
8 oz Ball of Fresh Mozzarella, cubed
1 Cup of Fresh Basil Leaves
3 Tbsp of Extra Virgin Olive Oil
1 Tbsp of Red Wine Vinegar
½ tsp of Dried Oregano
½ Clove of Garlic, finely minced
Salt and Pepper, to taste
8 oz of Orecchiette Pasta, Farfalle, or any other short cut pasta, cooked according to package instructions and cooled
1 pint of Cherry Tomatoes, halved
8 oz Ball of Fresh Mozzarella, cubed
1 Cup of Fresh Basil Leaves
3 Tbsp of Extra Virgin Olive Oil
1 Tbsp of Red Wine Vinegar
½ tsp of Dried Oregano
½ Clove of Garlic, finely minced
Salt and Pepper, to taste
A couple of Black Olives (or whatever you prefer) (can be cored)
Bocconcini mozzarella
1/2 jar of chopped Roasted Red Peppers in Water
Preparation
1) In a blender add the basil, vinegar, garlic, oregano and 1 tbsp of olive oil. Turn the blender on and when the basil has turned into a paste, drizzle in the remaining 2 tbsp of olive oil. Season with salt and pepper.
2) In a large bowl add the mozzarella and cherry tomatoes, olives, mozzarella, red peppers, and season with salt and pepper. Add the pasta and basil vinaigrette. Toss everything to combine and refrigerate 1 hour before serving.
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