ZucchiniI used only one, but I'd use two next time
Cherry tomatoesI used about two cups
Olive Oil2 T
Balsamic Vinegar2 T
Salt and papperto taste
MozzarellaI used about 8 oz, cut into little cubes
BasilI used two fresh leaves, diced
OreganoI used dried, but I'm sure fresh would be better!
Boil your noodles. Once drained, toss in olive oil (just enough to keep the noodles from sticking together). Stick the pasta in the fridge until it's cold. I waited until it had cooled off to mix ingredients because I didn't the cheese to melt or the zucchini to get soft)
Once cold, add the tomatoes, zucchini, basil, oregano (to taste) and mozzarella. Pour in olive oil (I like to use just enough so that all of the pasta will be coated but it's not pooling in the bottom of the bowl) and the balsamic vinegar (two tablespoons or so). If in doubt, go easy on the olive oil and vinegar and just add more after you've mixed everything. Toss everything together, and add more oil as necessary. This is when I tasted it and decided on a little more balsamic. I also added some salt and pepper at this point.
Cover, and put back in the fridge so everything can chill.
21 Day Fix container counts: Serving sive: 1 1/2 cups - makes about 5 servings 1 yellow 1/2 green 3/4 blue 1 1/2 tsp
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