| 1 box | BARILLA Elbows |
| 2 cups | mozzarella cheese, cubed |
| 1 cup | gorgonzola cheese, crumbled |
| 1 cup | fontina cheese, diced |
| 2 cups | cherry tomatoes |
| 3 tablespoons | extra virgin olive oil |
| 3 teaspoons | balsamic vinegar |
| 1/2 cup packed | fresh basil, julienne |
| to taste | freshly ground black pepper |
| to taste | sea salt |
BRING a large pot of water to a boil.
COOK pasta, draining one minute earlier than the recommended cooking time.
Drizzle with one tablespoon of olive oil. Transfer to a baking tray and allow to cool completely.
COMBINE all the ingredients in a large bowl; season with sat and pepper as desired.