Light and Fresh Pasta

READY IN: 1hr 6mins
Recipe by Cupidforevr

Light and delicious pasta which can be eaten hot or cold

Top Review by Sydney Mike

Since I really like mozzarella, & it's sometimes difficult to find the very small balls of it, I used a very mounded 1/2 cup measure of my latest batch just for this recipe! OUTSTANDING combo of the cheese & tomatoes, & just the right amount of spices to suit us! Thanks for sharing the recipe! [Tagged, made & reviewed for one of my adopted chefs in the current Pick A Chef]

Ingredients Nutrition


  1. Marinate for at least an hour the mozzarella balls in 1 tbs of olive oil and parsley and 1 tsp salt and pepper.
  2. After water has boiled place 1/2 lb of Fusilli pasta for 12 minutes if desire is al dente.
  3. While pasta is in boiling water cut cherry tomatos into bite size, if tomatoes are too small, leave in one piece. Add 1 tbs of olive oil and 1 tsp of salt and marinate outside of refrigerator. (Salt is so tomatoes won't lose their juice).
  4. Cut basil leaves into bite size pieces if leaves are large.
  5. Once pasta is done, drain the water and let cool for a minute
  6. Place pasta in serving container and mix cherry tomatoes, basil and mozzarella balls.
  7. Serve and enjoy.

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