The Preparation
Cook pasta according to package directions. Drain and rinse with cold water to cool. Let drain completely.
In a large bowl, combine cooled pasta, mozzarella, cherry tomatoes, and sun-dried tomatoes.
Add basil pesto and olive oil. Toss to coat.
Drizzle with balsamic vinegar or glaze.
Fold in fresh basil leaves.
Season with salt and pepper to taste.
Refrigerate for at least 30 minutes before serving. Toss again before serving and adjust seasoning.
