1 lb. ditalini (elbow shaped pasta)
1/3 c. olive oil
1 (12 oz.) pkg. shredded Mozzarella
1/2 tsp. salt
Ground black pepper to taste
3 lg. ripe tomatoes, seeded and diced
1/4 c. finely chopped fresh basil
1 sm. garlic cloves, crushed

In large pot of boiling salted water, cook pasta until firm yet tender to the bite, drain well.

Place pasta in large bowl and toss with olive oil, Mozzarella, salt and pepper. Stir in remaining ingredients and serve immediately. Makes 6 servings.