8 oz pasta (I used cellentani)
1 cup (8 oz) small fresh mozzarella balls
2 cups (10.5 oz) grape tomatoes
1 cup fresh basil
1 clove garlic
¼ cup grated parmesan
2½ tbsp olive oil
2 teaspoons white balsamic vinegar
salt and pepper to taste (I used about ¼ tsp salt and pepper)
Cook and drain your pasta according to package directions. Drain with cold water and set aside.
In a food processor, combine basil, garlic, parmesan, olive oil, and salt and pepper. Pulse until everything is coarsely chopped and blended together.
In a medium sized mixing bowl, combine pasta, basil pesto, grape tomatoes, and mozzarella balls. Toss together until it is coated in the basil pesto.