Balsamic-Tossed Pasta With Fresh Tomato, Arugula And Mozzarella - cooking recipe

Ingredients

2 cups tomatoes, seeded and chopped (2 large)
2 cups arugula, coarsely chopped
2 garlic cloves, chopped
8 ounces fresh mozzarella cheese, cut into small cubes
1 teaspoon sea salt
1/2 teaspoon fresh ground pepper
1/4 cup extra virgin olive oil
12 ounces penne pasta (strozzapreti if available)
2 tablespoons balsamic vinegar

Preparation

Make sauce: In large bowl, stir together tomatoes, arugula, garlic, mozzarella, salt, pepper and oil. Refrigerate 30 minutes.
Meanwhile, cook pasta in large pot of boiling salted water according to package directions; drain. Toss with sauce. Add vinegar; toss.