Ingredients

• 1 1/2 pounds assorted heirloom tomatoes (3 to 4), cored and chopped
• 3 tablespoons extra-virgin olive oil
• 1 tablespoon red wine vinegar
• Kosher salt and freshly ground pepper
• 12 ounces campanelle or penne pasta
• 2 ounces deli-sliced salami, chopped
• 4 ounces smoked mozzarella, diced
• 1/2 cup fresh basil, torn
• 2 tablespoons chopped fresh parsley

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Instructions

1. Toss the tomatoes in a large bowl with 2 tablespoons olive oil, the vinegar and a large pinch each of salt and pepper; set aside to marinate.
2. Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1/2 cup cooking water, then drain. Add the warm pasta to the tomatoes along with the salami and 1/4 cup of the reserved cooking water; stir to combine.
3. Add the remaining 1 tablespoon olive oil, the mozzarella, basil and parsley to the pasta; toss until combined and slightly saucy. Add the remaining reserved cooking water as needed to loosen, 1 tablespoon at a time. Season with salt and pepper.