Recipe: Pasta Salad with Tomatoes, Mozzarella and Basil

Pasta Salad with Tomatoes, Mozzarella and Basil
rec.food.recipes/Mungo Parke/2002

12 oz. Conchiglie Pasta Shells
6 oz jar of Pepperoncini (spicy pickled peppers)
12 Tomatoes
4 Tbsp of extra virgin Olive Oil
1 Tbsp of red wine Vinegar
2 good sprigs of Thyme (leaves rubbed from stalks)
Fresh Mint leaves (chopped)
1 small Red Chilli Pepper (chopped with the seeds)
4 oz. of diced Mozzarella Cheese
1 clove of Garlic
Salt (to taste)
1/2 pint of Fresh Basil leaves (torn up - NOT chopped!)

Boil the pasta shells until they reach the al dente stage. Drain and mix in the pepperoncini. chopped tomatoes, mint, thyme, olive oil and the vinegar. Set aside to cool. Season to taste with salt and add the chopped chilli, cheese, the basil and garlic. Cover with cling film and chill until required.

Note: As this is a rich Italian salad, it is important to use the very best olive oil that you can afford. Don't go too easy on the chilli, this is supposed to be a 'hot' salad. Finally, never chop or crush the garlic for this salad. Slice it as thinly as possible.