Light and Fresh Pasta

1. 1

   Marinate for at least an hour the mozzarella balls in 1 tbs of olive oil and parsley and 1 tsp salt and pepper.

2. 2

   After water has boiled place 1/2 lb of Fusilli pasta for 12 minutes if desire is al dente.

3. 3

   While pasta is in boiling water cut cherry tomatos into bite size, if tomatoes are too small, leave in one piece.

4. 4

   Add 1 tbs of olive oil and 1 tsp of salt and marinate outside of refrigerator.

5. 5

   (Salt is so tomatoes won't lose their juice).

6. 6

   Cut basil leaves into bite size pieces if leaves are large.

7. 7

   Once pasta is done, drain the water and let cool for a minute

8. 8

   Place pasta in serving container and mix cherry tomatoes, basil and mozzarella balls.

9. 9

   Serve and enjoy.

* Per serving · 4 servings · Values may vary.