One of my favorite recipes...and great this time of year when you can get fresh tomatoes...rest of year I use cherry tomatoes...or the grape tomatoes. It is best with the fresh basil.
Fresh Mozzerella Penne Pasta
8 oz. fresh mozzerella cheese, cut into small cubes
3 medium tomatoes diced(I used cherry tomatoes cut in quarters)
2 avocados, peeled, pitted and diced
3 cloves garlic, minced
1/2 cup chopped red onion
1/2 cup fresh basil, coarsely chopped, or 2 t. dried basil
1/2 cup olive oil(I used less)
1 Tbls fresh squeezed lemon juice
2 tsp. coarse salt(or 1 t. regular salt)
pepper to taste
1 tsp. crushed red pepper flakes(optional)
1-16oz. package penne pasta
freshly grated parmesan cheese
In a large bowl combine all ingredients except penne pasta. Let stand at room temperature for 30 minutes.
In the meantime, cook penne pasta according to package instructions. Drain and return to pan.
Add tomato mixture and toss to coat throughly. Transfer onto individual serving plates and garnish with parmesan cheese.
This also tasted good cold so would make a good pasta salad. It works to reheat it (about 1 minute in microwave)but the mozzerella cheese does melt.