Bean And Bocconcini Pasta Salad

• 8 oz cherry tomatoes, halved
• 1/4 cup basil leaves
• 2 tbsp olive oil
• 1 tbsp red wine vinegar
• 1 clove garlic, crushed
• 12 oz penne pasta
• 5 oz sugar snap peas, trimmed
• 1 can (15 oz) cannellini beans, drained and rinsed
• 1 tub (6 oz) bocconcini (mozzarella balls), drained and sliced
• None None Crusty bread, to serve

1. Combine tomatoes, basil, oil, vinegar and garlic in medium bowl. Set aside 15 mins for flavors to develop.
2. Meanwhile, cook pasta in boiling, salted water according to package directions. Rinse under cold water; drain well.
3. Combine pasta, tomato mixture, peas, beans and bocconcini in large bowl. Toss well and season to taste. Serve with crusty bread.

cherry tomatoes, basil, olive oil, red wine vinegar, clove garlic, penne pasta, sugar snap peas, cannellini beans, bocconcini, crusty bread

Taken from recipes-plus.com/api/v2.0/recipes/37396 (may not work)