Ingredients
| 16 oz | Pastene Italian Tri-Color Fusilli | |
| ¼ cup | Pastene Extra Virgin Olive Oil | |
| 2 Tbsp | Pastene Balsamic Vinegar of Modena | |
| salt and black pepper to taste | ||
| 1 tsp | Pastene Minced Garlic | |
| 1 ½ - 2 pints | cherry tomatoes, halved | |
| ⅓ cup | fresh basil, sliced | |
| Pastene Balsamic Glaze |
Directions
- Bring a large pot of salted water to a boil and cook pasta until al dente. Drain well, Rinse with cold water and set aside.
- In a small bowl, whisk together olive oil and balsamic vinegar, garlic, salt, and pepper.
- In a large bowl, combine, pasta, basil and tomatoes. Toss with dressing to combine.
- Drizzle with glaze and serve.
