Pasta with no-cook Mozarella & Tomato Sauce

  • 5 min
  • Serves 2

Ingredients

  • 2 pt. cherry tomatoes
  • ½ c. fresh flat-leaf parsley leaves
  • ½ c. fresh basil leaves
  • ¼ c. olive oil
  • 1 tsp. salt
  • 1 package penne or corkscrew pasta
  • 12 oz. small mozzarella balls (bocconcini)
  • 1/3 cup sour cream

Method

  1. In large serving bowl, stir cherry tomatoes, parsley, basil, oil, salt. Let stand at room temperature at least 1 hour or up to 4 hours to blend flavors.
  2. Heat large covered saucepot of salted water to boiling over high heat. Add pasta and cook as label directs. Drain well.
  3. Add pasta to tomato mixture; toss with mozzarella balls & garnish with a dollop of sour cream.