Balsamic-Tossed Pasta with Fresh Tomato, Arugula and Mozzarella

Enjoy this simple, two-step meal that serves four people. There is no need to cook the sauce since the heat from the pasta will warm the sauce and melt the cheese.

Ingredients:

2 cups chopped seeded tomatoes (2 large)
2 cups coarsely chopped arugula
2 large garlic cloves, chopped
8 oz. fresh mozzarella cheese, cut into small cubes
1 teaspoon sea salt
1/2 teaspoon freshly ground pepper
1/4 cup Ariston Reserve Extra-Virgin Olive Oil
12 oz. strozzapreti (thin twisted pasta) or penne
2 tablespoons Ariston Balsamic Vinegar

Directions:
1. In large bowl, stir together tomatoes, arugula, garlic, mozzarella, salt, pepper and oil. Refrigerate 30 minutes.

2. Cook strozzapreti in large pot of boiling salted water according to package directions; drain. Toss with sauce. Add vinegar; toss.