• 1 (13-ounce) box whole grain rotini pasta
  • 3 cups cherry tomatoes, halved
  • 1½ cups part-skim mozzarella cheese
  • 3 tablespoons olive oil
  • 3 tablespoons balsamic vinegar
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 1 cup basil, chopped


  1. Cook pasta according to directions. Drain, then rinse under cold water.
  2. Mix all ingredients together. (If not serving immediately, add basil just before serving to prevent wilting).
  3. This stores well in the refrigerator for 2-3 days.



Calories 170 (60 from fat)
Total fat 7g
Saturated fat 1.5g
Cholesterol 10mg
Sodium 200mg
Carbohydrate 24g (3g dietary fiber, 3g sugar)
Protein 9g

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