Ingredients:

• 1 pound cherry tomatoes, cut into halves
• 1 to 2 teaspoons balsamic vinegar, to taste
• 1 garlic clove, minced or pressed
• 2 Tbsp. extra virgin olive oil
• 2 Tbsp. chopped fresh chives
• 1 Tbsp. slivered or chopped fresh basil or mint
• 2 ounces feta cheese, crumbled
• 3/4 lb. Rustichella d'Abruzzo Fusilli Pasta
•  salt and freshly ground pepper, to taste

Directions:

1. Combine the tomatoes, balsamic vinegar, garlic, salt, pepper and chives in a large wide pasta bowl. Let sit 30 minutes or longer at room temperature. Taste and adjust seasonings.
2. Meanwhile, bring a large pot or pasta pot full of water to a boil and add a tablespoon of salt. Gradually add the pasta. Stir to make sure the pasta doesn't stick to the bottom, and cook until al dente, or firm to the bite. Drain, toss with the tomato mixture, the basil or mint and the feta, and serve.