Roman Holiday Pasta Salad - cooking recipe

Ingredients

1 lb tri-colored pasta or 1 lb pasta shells
4 plum tomatoes, diced
12 pitted black olives, sliced
1 medium red onion, chopped
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
2 garlic cloves, blanched and minced
4 tablespoons extra virgin olive oil
4 teaspoons balsamic vinegar
1 tablespoon fresh lemon juice
4 ounces mozzarella cheese, chopped
salt (optional)
fresh ground black pepper

Preparation

Cook the pasta, drain well, and immediately rinse in cold water. Shake off the excess water and chill.
In a large mixing bowling, add the tomatoes, olives, onion, basil, thyme, garlic, olive oil, vinegar, lemon juice, and chilled pasta and then top with the cheese.
Toss well, adding salt and pepper. Refrigerate for at least 2 hours before serving.