Ingredients
- 8 ounce spasta, I used cellentani
- 1 cup small fresh mozzarella balls
- 2 cup sgrape tomatoes
- 1 cup fresh basil
- 1 clove garlic
- 1/4 cup parmesan, grated
- \1 1/2 tbsp olive oil
- 2 teaspoon swhite balsamic vinegar
- salt and pepper to taste
Instructions
- Cook and drain your pasta according to package directions. Drain with cold water and set aside.
- In a food processor, combine basil, garlic, parmesan, olive oil, and salt and pepper. Pulse until everything is coarsely chopped and blended together.
- In a medium sized mixing bowl, combine pasta, basil pesto, grape tomatoes, and mozzarella balls. Toss together until it is coated in the basil pesto.
- Serve fresh or refrigerate overnight and serve within 24 hours.
