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Adjustable stand — hold cookbook or tablet at eye level while cooking
Provençal olive paste — crostini, sandwiches, pasta, fish topping
Rotary food mill — smooth passata, applesauce, baby food, mashed potato
Fresh Israeli cooking — market-driven, vegetable-forward, spiced
Vented containers keep produce fresh longer — lettuce, berries, herbs
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Provençal olive paste — crostini, sandwiches, pasta, fish topping
Rotary food mill — smooth passata, applesauce, baby food, mashed potato
Fresh Israeli cooking — market-driven, vegetable-forward, spiced
Vented containers keep produce fresh longer — lettuce, berries, herbs
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Combine the mozzarella, tomatoes, olives, garlic, basil, parsley, olive oil, salt and pepper together in a large bowl. Set aside. Meanwhile, bring a pot of salted water to a boil and cook pasta until al dente. Drain well and let cool slightly. Add the pasta to the mozzarella and tomato mix and toss well. Taste to adjust the seasoning if necessary. Chill for several hours before serving.