2 cups gogo quinoa macaroni pasta
⅓ cup extra-virgin olive oil
2 pints cherry or grape tomatoes
8 ounces mozzarella pearls (found mine at costco)
5 leaves of basil (about 2-3 TBPS) chopped
salt and pepper to taste
2 TBSP balsamic reduction
Bring a large pot of water to boil and cook the pasta according to package instructions. Then Drain it and set aside.
cut tomatoes into 1/2’s or into 1/4’s (for small kids), cut mozzarella into 1/2’s or 1/4’s and chop the basil leaves.
mix together the tomatoes, mozzarella pearls, salt, pepper to taste and 2TBSP of olive oil
Stir the mozzarella balls and basil into the pasta. Add the balsamic reduction, then taste and add additional additional if needed.
This tastes good warm or cold! and will keep well in the refrigerator for up to 3-4 days. you can even sprinkle a little parm to add a kick of flavor.