Pasta with No-Cook Tomato and Bocconcini Sauce

1. 1

   In large serving bowl, stir cherry tomatoes, parsley, basil, oil, salt, pepper, and garlic.

2. 2

   Let stand at room temperature at least 1 hour or up to 4 hours to blend flavors.

3. 3

   Heat large covered saucepot of salted water to boiling over high heat.

4. 4

   Add pasta and cook as label directs.

5. 5

   Drain well.

6. 6

   Add pasta to tomato mixture; toss with bocconcini.

* Per serving · 4 servings · Values may vary.

No additional tips available.