Fusilli with Herbed Mozzarella Olives
| 1 (6 oz.) can | California Ripe Olives, whole, pitted, drained |
| 1 cup | cherry tomatoes |
| 4 oz. | fresh mozzarella balls |
| 1/2 cup | chopped fresh basil |
| 1 Tbsp. | extra virgin olive oil |
| 1 Tbsp. | balsamic vinegar |
| 4 cloves | garlic, peeled and thinly sliced or minced |
| 1/2 lb. | fusilli pasta |
| kosher salt and black pepper to taste |
In a mixing bowl combine California Ripe Olives, cherry tomatoes, mozzarella balls and basil. Add the olive oil, balsamic vinegar and garlic and toss to coat evenly. Let sit for 30 minutes or overnight.
While olives marinate, cook pasta according to package directions, drain and transfer back into the pan. Toss in marinated olive mixture and serve. Serves 6.
