This is one of the most unique pasta shapes I've found to date. I am always looking for fun new varieties to try. What is your favorite pasta shape?
Balsamic Tomato Salad with Trottole and Mozarella
6 cups assorted small tomatoes, I used sunburst, campari, cherry and grape tomatoes
2 tbsp extra virgin olive oil
1/2 cup basil, sliced very thin
1/2 cup Italian flat leaf parsley, chopped small
1 teaspoon kosher salt
1/2 teaspoon fresh cracked pepper
8 ounces trottole, or your favorite large pasta
1 1/2 tablespoons balsamic vinegar
6 ounces black olives, sliced
6 ounces mozarella cheese, diced (mozarella pearls would be great with this as well)
Combine the first six ingredients and let sit at room temperature for 2-4 hours. Once the tomatoes have created their own marinade, add the cooked pasta, olives and balsamic vinegar and toss to coat thoroughly. Transfer the salad to a gallon size ziploc at this point, to make sure that everything is thoroughly coated and marinating. Place in fridge to chill until you are ready to eat.
Right before eating, add the diced cheese and toss to coat. If I am planning for leftovers, I like to save a portion without cheese and add the cheese before eating the next day. I prefer the texture of the cheese when it is first added to the salad. Enjoy!