Pesto Rice Salad

• 2-1/4 cups MINUTE White Rice, uncooked
• 1 pkg. (7 oz.) DI GIORNO Basil Pesto Sauce
• 1 cup cherry tomatoes, halved
• 2 oz. POLLY-O Whole Milk Mozzarella Cheese, cut into 1/2-inch cubes

1. Cook rice as directed on package; place in large bowl.
2. Add pesto sauce; mix well.
3. Gently stir in tomatoes and cheese.
4. Serve immediately.
5. Or, cover and refrigerate until ready to serve.

white rice, sauce, cherry tomatoes, pollyo

Taken from www.kraftrecipes.com/recipes/-12230.aspx (may not work)