Tomato, Mozzarella, & Basil Pasta Salad

Ingredients:

• 2 cups of pasta
• 1 package of grape tomatoes, sliced lengthwise or 2 medium sized tomatoes, chopped
• 10-12 basil leaves
• 1 cup fresh mozzarella cheese, cubed
• ¼ cup pitted kalamata olives, roughly chopped (optional)
• 5 oil-packed sundried tomatoes, sliced thinly (optional)
• Parmesan cheese for sprinkling
• Salt and pepper to taste

Directions:

Prepare pasta according to package directions, reserving ¼ cup of water before draining.

Meanwhile, wash basil leaves and pat dry. Three or four leaves at a time, roll together tightly and slice thinly, forming ribbons. Place in a large bowl, along with tomatoes and mozzarella (and olives and sundried tomatoes, if using), reserving parmesan cheese on the side. Mix together. Once pasta is ready, add to bowl while still hot and mix immediately. Cover bowl to allow mozzarella to melt, about 7 minutes. Remove lid and mix. If the pasta is very sticky, slowly drizzle reserved pasta water, mixing after each addition until right consistency is reached (olive oil can also be used). Sprinkle with cheese and serve at room temperature.