Tomato and Mozzarella Pasta Salad - mds.CulinaryMedicine.org

Ingredients

• 3 quarts Water
• 8 ounces Whole Wheat Shells (or fusilli or elbows)(or gluten free pasta)
• 4 Tbsp. No salt added tomato paste
• 2 Tbsp. Olive oil
• 2 tsp. Worcestershire sauce
• 1 Tbsp White wine vinegar
• 1/4 tsp. Salt
• 1 dash Black pepper (to taste)
• 1 Tbsp. Fresh oregano (coarsely chopped)
• 10 leaves Fresh basil (chiffonade)
• 6 ounces Grape or cherry tomatoes (halved)
• 1/4 small Red onion (finely diced)
• 8 ounces Fresh mozzarella (cut into 1/4 inch cubes)