8 oz angel hair pasta
½ c small mozzarella balls
2 pounds assorted tomatoes, roughly chopped
1 small shallot, minced
3 garlic cloves, crushed
½ c red wine vinegar
3 tbsp extra virgin olive oil
1½ c tsp kosher salt
½ c tsp freshly ground black pepper
1 c loosely packed fresh basil leaves
¼ c cup loosely packed Italian parsley leaves
Gently stir together tomatoes, minced shallot, crushed garlic, vinegar, olive oil, salt, and pepper, and set aside for 1 hour and 45 minutes, tossing occasionally. Stir in basil leaves and Italian parsley leaves.
Cook pasta according to package directions; drain and return to pot to cool slightly. Spoon in tomatoes and vinaigrette; add mozzarella balls. Serve immediately.
