| | Directions | | Cut tomatoes in half and mix with herbs and olive oil. Leave at room temperature for 1 hour. Boil pasta in salted water according to directions on package. Drain. In a 2 qt. bowl combine hot pasta with tomato-herb mixture. Sprinkle with pepper and garlic salt to taste. Stir in cheese. Add more olive oil if needed. 4 servings. |
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| Ingredients | | - |  | 1 1/2 cups cherry tomatoes |
| - | | 1/8 cup parsley, finely chopped (optional) |
| - | | 1/4 cup fresh basil, chopped |
| - | | 1/8 cup olive oil |
| - | | Garlic Salt |
| - | | 1/4 teaspoon pepper |
| - | | 3 cups penne or corkscrew pasta |
| - | | 6 ounces mozzarella cheese, shredded or chunks |
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