Penne, Tomato, and Mozzarella Salad
1 (12 ounce) package fusilli pasta
1/4 cup olive oil
1 bunch green onions, chopped
1 clove garlic, minced
1 cup quartered cherry tomatoes
salt and pepper to taste
5 ounces mozzarella cheese, diced
1/2 cup grated Parmesan cheese
4 ounces fresh basil
12 large black olives, halved
Cook pasta in a large pot of boiling salted water as directed on package, until just tender. Drain, and set aside.
Heat olive oil in a small saucepan. Add green onions and cook, stirring occasionally, 2 or 3 minutes. Stir in garlic, and cook for 2 minutes.
Add pasta, tomatoes, salt, and pepper. Cook over low heat to warm through. Stir in mozzarella and Parmesan cheese.
Coarsely tear basil leaves in halves or thirds; add to pasta with olives, and serve immediately.