Pasta Salad with Tomatoes and Fresh Mozzarella

Table salt
pound Nature’s Farm Spiral pasta 
pounds ripe tomatoes, cored, seeded, and cut into ½-inch dice
ounces fresh mozzarella cheese, cut into small dice
¼ cup extra-virgin olive oil
medium clove garlic, minced
¼ cup shredded fresh basil leaves shredded
Ground black pepper

1. Bring 4 quarts water to boil in large soup kettle. Add 1 tablespoon salt and pasta. Cook until pasta is al dente (refer to package directions; cooking times will vary with different shapes). Drain well.

2. While pasta is cooking, toss together tomatoes, cheese, olive oil, garlic, basil, 3/4 teaspoon salt, and pepper to taste in large bowl. Add drained pasta to tomatoes and toss well. Serve immediately, or, if desired, cool to room temperature before serving, about 30 minutes. (Can be covered with plastic wrap and kept at room temperature for up to 4 hours.)