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1 1/2 pounds plum tomatoes, seeded, coarsely chopped

8 ounces fresh mozzarella cheese, cut into 1x1/2-inch strips

1/4 cup extra-virgin olive oil

1 tablespoon red wine vinegar

Salt and freshly ground black pepper to taste

1/2 cup chopped fresh basil

12 ounces penne pasta, cooked according to package directions

1. Mix tomatoes, mozzarella, oil and vinegar in medium bowl. Season with salt and pepper. Let stand 1 hour at room temperature.
2. Mix in basil. Add hot cooked pasta to tomato mixture and toss gently to blend.
3. Season with salt and pepper and serve.

Makes 4 Servings.