Tomato and Mozzarella Pasta Salad

Servings: 4 | Serving size: about 2 1/2 cups salad

Cooking Time: 30 Minutes | Chilling time: 30 minutes

This recipe can be multiplied or divided by 2 and makes great leftovers.

Ingredients

3 quarts water
8 ounces whole wheat or gluten free pasta shells or fusilli
4 Tbsp. no salt added tomato paste
2 Tbsp. extra virgin olive oil
2 tsp. Worcestershire sauce
1 Tbsp. white wine vinegar
1/4 tsp. salt
to taste fresh ground black pepper
1 Tbsp. fresh oregano leaves (coarsely chopped)
10 large leaves basil (chiffonade)
6 ounces grape tomatoes (halved)
1/4 small red onion (finely diced)
8 ounces fresh mozzarella (cut into 1/4 inch cubes)

Place the water in a large stock pot over high heat.

When the water boils add the pasta and cook according to the package instructions until the shells are just done. They should be just slightly chewy.

While the pasta is boiling place the tomato paste, extra virgin olive oil, Worcestershire sauce, vinegar, salt and pepper in a bowl and whisk until smooth.

When the pasta is done, drain and rinse quickly with cool water.

Place the pasta in the bowl with the tomato sauce and toss well.

Chill thoroughly.

After the pasta is cold, add the oregano, basil, tomatoes, onion and mozzarella and toss well.

Chill well before serving.