Cold Italian Pasta Salad

Cold Italian Pasta Salad 1

Cold Italian Pasta Salad

1 pound penne or ziti pasta (dry, uncooked measurement)
1 pint cherry or grape tomatoes (halved for smaller tomatoes; quartered for larger ones)
8 ounces Mozzarella (cut into diced sized pieces)
1 large handful of chopped fresh basil
4-6 fresh garlic cloves (finely minced)
1/4 cup olive oil
balsamic vinegar (to drizzle)
sea salt and black pepper (to taste)

Cook the pasta in a large pot of salted water according to package directions just to al dente’. Drain thoroughly but do NOT rinse. Transfer the cooked pasta to a large mixing bowl along with all of the remaining ingredients and toss very thoroughly evenly coat and blend all ingredients. Cover and chill in fridge for a minimum of 1 hour before serving. Makes about 4 large servings or 8 smaller servings.