Light and Fresh Pasta

• 12 lb fusilli
• 1 cup cherry tomatoes (or more)
• 12 cup fresh mozzarella ball
• 2 tablespoons olive oil
• 2 tablespoons parsley
• 12 cup basil leaves
• 2 teaspoons sea salt
• 2 teaspoons pepper

1. Marinate for at least an hour the mozzarella balls in 1 tbs of olive oil and parsley and 1 tsp salt and pepper.
2. After water has boiled place 1/2 lb of Fusilli pasta for 12 minutes if desire is al dente.
3. While pasta is in boiling water cut cherry tomatos into bite size, if tomatoes are too small, leave in one piece.
4. Add 1 tbs of olive oil and 1 tsp of salt and marinate outside of refrigerator.
5. (Salt is so tomatoes won't lose their juice).
6. Cut basil leaves into bite size pieces if leaves are large.
7. Once pasta is done, drain the water and let cool for a minute
8. Place pasta in serving container and mix cherry tomatoes, basil and mozzarella balls.
9. Serve and enjoy.

fusilli, cherry tomatoes, mozzarella ball, olive oil, parsley, basil, salt, pepper

Taken from www.food.com/recipe/light-and-fresh-pasta-285025 (may not work)