8 ounces dry medium-sized pasta shells or rotini
4 large tomatoes, cubed
1/2 red onion, chopped
1/3 cup fresh basil
2 tablespoons balsamic vinegar
3 garlic cloves, chopped
1/4 teaspoon black pepper
1/2 teaspoon salt
1. Cook pasta according to pasta directions. Drain, rinse with cold water to cool, and drain again.
2. In a bowl, combine tomatoes, onion, basil, vinegar, garlic, and pepper.
3. Refrigerate 4 hours to overnight.
4. Combine tomato mixture and pasta. Season with salt. Eat.