- 1 lb rotini pasta, cooked and cooled
- 1 package mozzarella balls, cut into bite size pieces
- 1 lb tomatoes, diced
- 1 package basil, chiffonade
- 1 2 oz. Carolina Flavors balsamic glaze
- Olive oil
- salt and pepper
Cook pasta according to label instructions. Make sure to season pasta water well with salt.
Strain and cool pasta by running under water or letting cool on a sheet tray to room temperature.
In a large mixing bowl add pasta, diced tomatoes, diced mozzarella, drizzle with olive oil to coat and season with salt and pepper.
Drizzle half the balsamic glaze over pasta and stir to combine.
When ready to serve, top with basil chiffonade and remainder of balsamic glaze, a drizzle of olive oil.