By 海角大神a Masters, The Rowdy Chowgirl
8 ounces Conchigle (or other short pasta)
2-3 heirloom tomatoes, chopped
4 ounces fresh mozzarella, cubed
1/2 cup basil chiffonade
1/2 cup olive oil
1/4 balsamic vinegar
Salt and freshly ground pepper to taste
1. Cook pasta just to al dente, drain, and rinse in cold water until chilled.
2. Stack basil leaves, roll into a tube, and thinly slice.
3. Toss pasta with oil and vinegar, stir in tomatoes, mozzarella, and basil, then salt and pepper to taste.
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