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Pasta with Fresh Tomato and Olive Sauce

3 large vine-ripened tomatoes, seeded and chopped
1 medium yellow bell pepper, chopped fine
2 garlic cloves, to taste, minced
1 cup shredded mozzarella (4 ounces)
1/2 cup Niçoise or other brine-cured black olives, pitted and halved
3 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar, or to taste
1/2 pound cavatappi or other spiral shaped pasta such as rotini
3/4 finely chopped mixed fresh herbs such as basil, parsley, and mint leaves

1. In a large bowl combine tomatoes, bell pepper, garlic mozzarella, olives, oil, vinegar, and salt and pepper to taste and let sauce stand 30 minutes.
2. While sauce is standing, in a 6-quart kettle bring 5 quarts water to a boil. Add salt just before adding the pasta and cook until al dente.
3. Drain pasta well; do not rinse. Toss hot pasta with the tomato sauce. Add herbs and toss well.

Makes 2 main-course servings.