- 1 box of cooked Penne Pasta
- 1/4 cup (more if you like) Glasses & Grapes Italian Herb Olive Oil
- 3 tbsp Italian seasons
- 1 cup chopped tomatoes
- 1 cup chopped (bite size) fresh mozzarella cheese
- Salt and pepper to taste
Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain.
Mix pesto, Italian Herb Olive Oil, salt, granulated garlic, and black pepper in a bowl; add rotini. Toss to coat. Fold in tomatoes, mozzarella, and fresh basil. Mix well and chill for several hours.
Garnish with fresh basil and Parmesan cheese.