The Love Chef’s Roman Holiday Pasta

- 1 pound tricolor pasta or shells
- 4 plum tomatoes, diced
- 12 pitted black olives, sliced
- 1 medium red onion, chopped
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 2 cloves garlic, blanched and minced
- 4 tablespoons extra-virgin olive oil
- 4 teaspoons balsamic vinegar
- 1 tablespoon fresh lemon juice
- 4 ounces mozzarella chopped
- Salt to taste (optional)
- Freshly ground black pepper to taste

Cook the pasta, drain well, and immediately rinse in cold water. Shake off the excess water and chill. In a large mixing bowling, add the tomatoes, olives, onion, basil, thyme, garlic, olive oil, vinegar, lemon juice, and chilled pasta and then top with the cheese. Toss well, adding salt and pepper. Refrigerate for at least 2 hours before serving.

Serves 8 to 10

For more information about Francis Anthony and his recipes, please visit www.thelovechef.com