Ingredients:
1 lb rigatoni
1/3 cup extra-virgin olive oil
8 oz. mozzarella cheese, in bite size pieces
4 oz. black olives
2 tbsp capers
2 cloves garlic, finely chopped
4 medium salad tomatoes diced
8 basil leaves, torn

Cook the pasta in salted boiling water until al dente. Drain well and transfer to a large bowl. Toss vigorously with half the oil and set aside to cool. Add all the remaining ingredients. Toss well and chill in the refrigerator for 30 min. before serving.

Wine: a dry white