Bean And Bocconcini Pasta Salad - cooking recipe

Ingredients

8 oz cherry tomatoes, halved
1/4 cup basil leaves
2 tbsp olive oil
1 tbsp red wine vinegar
1 clove garlic, crushed
12 oz penne pasta
5 oz sugar snap peas, trimmed
1 can (15 oz) cannellini beans, drained and rinsed
1 tub (6 oz) bocconcini (mozzarella balls), drained and sliced
None None Crusty bread, to serve

Preparation

Combine tomatoes, basil, oil, vinegar and garlic in medium bowl. Set aside 15 mins for flavors to develop.
Meanwhile, cook pasta in boiling, salted water according to package directions. Rinse under cold water; drain well.
Combine pasta, tomato mixture, peas, beans and bocconcini in large bowl. Toss well and season to taste. Serve with crusty bread.