Tomato Basil with Fresh Mozarella over Capelli D'Angelo

4-5 Fresh Red Ripe Tomatoes, chopped
1 cup Fresh Basil, chopped
1 stalk green onion, sliced
1 small can of chopped Black Olives
1 clove garlic, minced
16 oz. Fresh Mozarella Cheese (optional)
2 tablespoons Extra Virgin Olive Oil
1 tablespoon Balsamic Vinegar (I used fig infused balsamic vinegar, chose your favorite variety)
Coarse Ground Salt (to taste)
Fresh Grated Pepper (to taste)
1/2 lb. Angel Hair Pasta (Capelli D'Angelo)

Chop tomatoes, basil, onion, minced garlic and mozzarella cheese. Put in a large bowl. Add the drained black olives and toss lightly. In a small bowl, mix the olive oil and balsamic vinegar together and pour over the vegetable/cheese mixture. Add coarse ground salt and fresh ground pepper to taste. Toss lightly. Let sit while you prepare the Capelli D’Angelo (Angel Hair Pasta) per directions on the box. Angel Hair Pasta cooks quickly, so don’t over cook. Drain and lay out on a platter or in a large serving bowl. Let the pasta cool slightly and then top the pasta with the vegetable mixture. If you like, you can leave the cheese out of the mixture and sprinkle on top instead or for a lower fat, lower calorie version, use less cheese or leave out the cheese entirely. Serve at room temperature. Serves 4-6.

Number of Servings: 4

Recipe submitted by SparkPeople user HILDABEAN.