Ingredients
1 box Barilla Macaroni
6 tablespoons (70 ml) extra virgin olive oil
2 tablespoons (20 ml) lemon juice
2 pints (594 grams) cherry tomatoes, halved
2 balls (225 grams) fresh mozzarella, diced
6 leaves basil, chiffonade
Salt and black pepper
Preparation
Bring a large pot of water to a boil, season with salt and cook pasta 1 minute under required cooking time. Drain and toss with 1 tablespoon olive oil and place on a sheet tray to cool down. In a large bowl, combine all the ingredients together and gently toss them. Season with salt and pepper to taste.
