- 4 large ripe tomatoes, chopped
- 2 cloves garlic, minced
- 1 medium red onion, finely chopped
- 1 yellow sweet bell pepper, finely chopped
- 2 tablespoons olive or vegetable oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon Morton® Coarse Kosher Salt
- 1 teaspoon freshly ground black pepper
- 1 pound bow tie pasta
- 3 tablespoons minced fresh basil leaves
- Seasoned Bocconcini:
- 7 ounces fresh mozzarella (Bocconcini), drained, cut into small pieces
- 1 tablespoon olive oil
- 1 teaspoon Morton® Coarse Kosher Salt
- 1 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
- In large bowl, combine vegetables with oil, vinegar, Morton(R) Kosher Salt and black pepper. Cook pasta according to package directions. Reserve 1 cup cooking liquid; drain pasta and toss with vegetable mixture. Add pasta water as needed for sauce. Stir in Seasoned Bocconcini mixture to pasta and vegetables. Top with fresh basil. Serve warm or at room temperature.
- Seasoned Bocconcini: In medium bowl, combine ingredients; cover and refrigerate until needed.