Summer Tomato Pasta

Mary says: I've been eating this pasta salad a lot this summer. It's very easy to make, and it works well as leftovers to take for lunch at work.

Above: four roma (plum) tomatoes roughly chopped, cubed mozarella cheese, tossed with 1 part lemon juice, 2 parts olive oil, and 2 parts balsamic vinegar.

Add cooked pasta (whole wheat rotini in this case), shredded basil leaves, and voila.