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Posted on Thursday, Jul. 17, 2014 — 5:31 PM
Chef George Moran prepared this recipe at the February 2014 Vandy Cooks event. Make it for yourself at home:
Makes 8 servings.
1 cup dry radiatore pasta
2 ⅔ cups plum tomatoes, fresh, diced
1 cup fresh mozzarella cheese, diced
¼ cup fresh basil
2 tablespoons pine nuts, toasted
⅓ cup jumbo Kalamata olives, sliced
½ cup canola oil
1 teaspoon salt
1 teaspoon pepper
3 tablespoons balsamic vinegar
1. Cook pasta according to manufacturer directions. Cool.
2. Combine all ingredients and mix well.
3. Serve and enjoy!
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