The Best Pasta Salad

Right before our road trip to Ohio, North Carolina, and Texas (last state for my best friend's wedding, via airplane), we had five of our plum tomatoes ripen, along with some very full basil plants. Inspired by Tollipop, I decided to turn them into a pasta salad that we could eat on the road (and avoid the deadly fast-food stops!). Here's the recipe:

EmmaBee's Pasta Salad


1/2 lb cooked whole wheat pasta (I used Trader Joe's Oganic Rotini)
5 plumb tomatoes, seeded and diced
8 oz of fresh mozzarella
1/2 cup corn
1 small green bell pepper, diced
handful of fresh basil, chopped
1 tsp. dried oregano
Extra Virgin Olive Oil
Balsamic vinegar
salt and pepper to taste

Mix ingredients in a big bowl, and add the olive oil and vinegar a little at a time until the pasta salad is dressed to your liking.