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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 pint(s) cherry tomatoes quartered |
1/2 teaspoon(s) salt |
12 ounce(s) mini bow tie pasta |
1 tablespoon(s) extra virgin olive oil |
1 small onion quartered and thinly sliced |
2 tablespoon(s) balsamic vinegar |
2 tablespoon(s) water |
1 clove(s) garlic crushed with press |
6 ounce(s) mozzarella cheese cubed |
1 green onion thinly sliced |
1/4 cup(s) packed fresh parsley leaves chopped |
1/4 teaspoon(s) freshly ground black pepper |
Directions:
1. In large bowl, combine cherry tomatoes and salt; set aside. Heat covered 3-quart saucepan of salted water to boiling on high. Add mini bowtie pasta and cook as label directs. Drain pasta and transfer to bowl with tomatoes, stirring until well combined. Cool completely. Meanwhile, in 10 inch nonstick skillet, heat extra virgin olive oil on medium for 1 minute, then add onion. Cook 1 minute or until onion begins to soften; add balsamic vinegar and water, stirring to coat. Cover and cook 5 to 7 minutes or until onion is soft and almost all liquid has evaporated, stirring occasionally. Uncover and add garlic, crushed with press. Cook 2 to 3 minutes or until garlic is lightly browned. Cool completely. Add onion mixture to pasta and tomatoes, along with fresh mozzarella, green onion, and freshly ground black pepper.
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