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  • 1 pound uncooked penne or spiral pasta
  • 1 Tbsp balsamic vinegar
  • 2 tsp olive oil
  • 2 cloves garlic chopped fine
  • 1 cup cherry tomato(es), or grape tomatoes, halved
  • 1/2 cup basil, fresh, chopped
  • 1/2 cup Fat Free shredded mozzarella cheese, or you can use smoked mozzarella diced
  • 1/8 tsp table salt, or to taste
  • 1/8 tsp black pepper, or to taste


  • About an hour before your ready to cook your pasta add to a large bowl diced garlic, tomatoes, basil and mozzarella season to taste with salt and pepper Add vinegar, oil, and put in refrigerator to marinate.
  • Reserve about a 1/2 cup of pasta water and add to the tomato mixture.
  • Cook pasta according to package directions without added salt or fat, drain. Fold in tomato mixture and toss to coat.
  • Serve warm or chilled. Yields about 1 cup per serving.
  • For an interesting flavor boost, add sun-dried tomatoes to this recipe. Place 1/4 cup of dried sun-dried tomatoes in a bowl and cover them with boiling water; set aside for 10 minutes to allow the tomatoes to plump up. Drain well and substitute them for half the cherry tomatoes in the recipe.

Categories: Dinner  Italian  Lunch  Main Dish  Pasta 
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