Ingredients 5 Number of Servings
1 box Barilla Penne Rigate pasta
2 pints multicolor cherry tomatoes, halved
8 oz bocconcini or cherry sized mozzarella, halved
8 leaves basil, sliced
5 tbsp evoo, divided
salt and black pepper to taste
Place pot of water to boil, cook Barilla Penne Rigate pasta according to directions, drain 1 minute short of the recommended cook time, drizzle with 1 tbsp of olive oil and cool down flat on a sheet pan.
Meanwhile gather all the other ingredients in a bowl, mix well.
Stir in cold Barilla Penne Rigate pasta and let combine the flavors for 20 minutes before serving.