- 16 ounces penne pasta,
- 4 ounces pesto sauce,
- 8 ounces mini mozzarella balls,
- 1 cup cherry tomatoes, sliced in half,
- fresh basil (optional)
- salt and pepper to taste,
- Add the pasta to a large skillet/pan and boil for 9-10 minutes, until the pasta is cooked al dente. When cooked – drain.
- Add pesto, mini mozzarella balls and sliced cherry tomatoes to the pasta and mix well.
- Serve immediately garnished with basil.