Bruschetta Pasta Salad

Serving Size: 4-6

Ingredients:

16 ounces Italian Pesto Blend pasta
5 medium vine-ripened tomatoes (chopped)
1-2 cloves of garlic (minced)
1/2 ounce fresh basil (chopped)
1 tablespoon extra-virgin olive oil
2-4 teaspoons Bella Sol Modena Barrel-Aged Balsamic Vinegar
1/3 cup shredded Parmesan cheese
Salt & Pepper (to taste)

Instructions:

In a bowl, combine tomatoes, garlic, basil, olive oil, balsamic vinegar, and parmesan cheese.
Let mixture rest for 15 minutes.
Bring 4 quarts of lightly salted water to a boil.
Add pasta to water, return water to a gentle boil and cook for 12-14 minutes or until al dente, stirring intermittently.
Strain pasta.
Toss tomato mixture with cooked pasta.
Season with salt and pepper to taste.
Let cool for 1 hour, then serve.