This recipe is one I have made for years, but only in the summer when tomatoes are plentiful. This is super easy and tastes great. Company worthy? Maybe. It is certainly not a fancy recipe and the ingredients are not always even distributed, but it is delicious. There is limited cooking involved too. The only thing you cook is the pasta. From there, you simply add the tomatoes, spices, and cheeses, and mix. Voila! Dinner is served.
3/4 cup shredded low-fat mozzarella
2 cups diced tomatoes
You can use 8oz of whatever pasta you like. For this one, I tried a new one that happens to be gluten-free. It worked well. Cook according to package ingredients.
2 oz. goat or feta cheese, crumbled
1/2 cup fresh basil or 1 1/2 tsp. dried, 2 Tb. olive oil, 1 tsp. minced garlic, and a pinch of each salt and pepper.
1/2 cup chopped green onion
1/4 cup grated Parmesan or Asiago Cheese
After cooking pasta, drain, following package instructions (cooking until tender, but firm). Drain and put in bowl. Add all other ingredients and toss.
Serve with additional Parmesan cheese and freshly ground pepper, if desired.
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