INGREDIENTS
8 oz
pasta (I used cellentani)
1 cup
small fresh mozzarella balls
2 cups
grape tomatoes
Basil Pesto:
1 cup
fresh basil
1 clove
garlic
1/4 cup
grated parmesan
2 1/2 tbsp
olive oil
2 tsp
white balsamic vinegar
salt and pepper to taste (I used about ¼ tsp salt and pepper)