Ingredients
4 cups cooked ditalini pasta
1/4 cup olive oil
2 teaspoons minced garlic
5 Roma tomatoes (about 1 pound), diced into small cubes
8 ounces cold fresh mozzarella, drained, cut into 1/2-inch cubes
1/4 cup fresh basil leaves, coarsely chopped
1/2 tablespoon course salt
Parmigiano Reggiano curls, for garnish
basil leaves, for garnish
Preparation
