INGREDIENTS
16 oz
Garden Rotoni Pasta
1 pint
cherry tomatoes, halved
8 oz
mozzarella balls
8 oz
cheddar cheese, cubed
10
green onions springs, diced
1
jalapeno, chopped (seeds removed for less heat)
1/2 cup
grated Parmesan cheese
1/4 tsp
salt
1/4 tsp
black pepper
1/4 tsp
red pepper flakes
1/2 tbsp
balsamic vinegar
3/4 cup
Italian Dressing (use up to 1/4 cup more dressing once pasta absorbs liquid)