| Level: | Easy |
| Total: | 25 min |
| Active: | 20 min |
| Yield: | 4 servings |
Ingredients
- 1 1/2 pounds assorted heirloom tomatoes (3 to 4), cored and chopped
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon red wine vinegar
- Kosher salt and freshly ground pepper
- 12 ounces campanelle or penne pasta
- 2 ounces deli-sliced salami, chopped
- 4 ounces smoked mozzarella, diced
- 1/2 cup fresh basil, torn
- 2 tablespoons chopped fresh parsley
Instructions
- Toss the tomatoes in a large bowl with 2 tablespoons olive oil, the vinegar and a large pinch each of salt and pepper; set aside to marinate.
- Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1/2 cup cooking water, then drain. Add the warm pasta to the tomatoes along with the salami and 1/4 cup of the reserved cooking water; stir to combine.
- Add the remaining 1 tablespoon olive oil, the mozzarella, basil and parsley to the pasta; toss until combined and slightly saucy. Add the remaining reserved cooking water as needed to loosen, 1 tablespoon at a time. Season with salt and pepper.
Nutrition Facts
| Calories | 570 |
| Total Fat | 23 grams |
| Saturated Fat | 7 grams |
| Cholesterol | 35 milligrams |
| Sodium | 490 milligrams |
| Carbohydrates | 69 grams |
| Dietary Fiber | 4 grams |
| Protein | 21 grams |
| Sugar | 9 grams |
Reviews
I thought this was just delightful. My husband called it an antipasto pasta salad, and that seems like a pretty accurate description. I could totally see this being served in a big bowl outside at a summer barbecue. Very tasty and great as a lighter pasta dish. Would recommend.