INGREDIENTS
1 lb
dry pasta (we used Rotini)
1 pint
cherry tomatoes, sliced
8 oz
Stella Fresh Mozzarella, cut into bite-sized cubes
1/3 cup
fresh basil, chopped
1/4 cup
extra virgin olive oil
1/4 cup
balsamic vinegar
2
garlic cloves, minced
salt
pepper