INGREDIENTS
16 ozs
rotini pasta
1 tbsp
olive oil
1/4 cup
easy pesto
1/4 cup
olive oil
1/4 cup
balsamic vinegar
8 ozs
cherry size mozzarella
1 pint
grape tomatoes
1 small handful
basil leaves
1/4 cup
balsamic reduction
1 serving
kosher salt
1 serving
cracked pepper