¼ cup dried pasta

½ cup cherry tomatoes

¼ cup mozzarella cheese

1 tablespoon basil

4 tablespoons olive oil

2 tablespoons balsamic vinegar

Salt and pepper to taste

 

Cook pasta until al dente, drain and cool. Cut cherry tomatoes in half and cut mozzarella into bite sized pieces. Toss cooled pasta, tomatoes and mozzarella in a bowl. Make dressing by whisking oil, vinegar, salt and pepper together. Add dressing to pasta salad and toss to coat. Serve immediately.