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1 (12-ounce) package fusilli pasta, cooked, drained and cooled1 cup grape tomatoes, halved1 (8-ounce) container Wisconsin fresh mozzarella cheese pearls or ciliegine, drained1 bunch green onions, washed, thinly sliced1 tablespoon garlic, minced1/2 cup (1 bunch) fresh basil leaves, washed, thinly-sliced1/4 cup olive oilSalt and pepper to taste
In large bowl combine all ingredients and toss. Serve chilled.
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