Cold Pasta Tri-Colore

• 200 grams Uncooked Short Pasta
• 30 milliliters Rapeseed Oil Or Olive Oil
• 250 grams Cherry Tomatoes
• 125 grams Mozzarella Balls, Chopped
• 13 cups Leaves Of Fresh Basil, Chopped, Or Amount As Desired
• Salt To Taste

1. Cook the pasta in boiling salty water according to package instructions for al dente.
2. When its al dente, drain it in a colander and run under cold water to stop the cooking.
3. Then put pasta into a large bowl.
4. Add a little bit of oil, stir and let it cool down, mixing every now and then (so it doesnt get sticky).
5. Wash and cut the tomatoes in half or into quarters if you prefer.
6. You can use the mozzarella balls as they are, I cut them in half.
7. Mix the tomatoes and mozzarella together with the pasta.
8. Add salt and oil to taste and at the end chopped basil.
9. Serve cold or at room temperature

short pasta, milliliters, tomatoes, mozzarella, fresh basil, salt

Taken from tastykitchen.com/recipes/main-courses/cold-pasta-tri-colore/ (may not work)