Ingredients:
-1 16 oz box pasta
-16 oz multi colored cherry tomatoes, halved
-1 bunch fresh basil washed & torn
-1 8 oz container of fresh mozzarella pearls
-⅓ cup olive oil
-Salt and pepper to taste
Directions:
1. In a large pot add water and enough salt to taste like the sea, cover and bring to a boil
2. Once the water is boiling, remove lid and add pasta
3. Stir occasionally until cooked al dente
4. Drain pasta and rinse briefly with cold water
5. Transfer pasta to a large bowl and add tomatoes, basil, and mozzarella
6. Add the olive oil and salt and pepper
7. Stir until mixed well
Notes:
For this recipe I use gluten free pasta, specifically the Tinkyada brown rice pasta.
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