1 1⁄2 cups small fresh mozzarella balls
1 cup grape tomatoes, cut into halves
1⁄3 cup Italian or Greek salad dressing
1⁄4 cup extra virgin olive oil
4 garlic cloves, minced
1⁄2 tsp crushed red pepper flakes
1 lb bow tie pasta
3 TBSP fresh basil, chopped
salt and pepper

Toss the mozzarella and tomatoes with the dressing.

Cover and refrigerate.
In a skillet on low heat, heat the olive oil, garlic and crushed red pepper.

Cook on low for 5-10 minutes allowing the garlic to soften (but not brown) and infuse the oil.
Meanwhile, boil the pasta.

Add the drained pasta to the skillet and toss to coat. Set the pasta mixture aside to cool.
Once the pasta is cooled, add the cheese and tomatoes along with the dressing marinade. Season the salad with salt and pepper and top with fresh basil.

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