Just as I do salads, I generally prefer pasta dishes that are simple, lightly dressed and not overburdened by tons of sauce and lots of "stuff." This recipe had my name written all over it! Four stars only because olive oil, not vegetable oil, should definitely be used, as well as fresh basil rather than dried, if possible. I also think shredded mozzarella is not the best choice, as it would simply melt right into the pasta and would not distinguish itself. I used fresh mozzarella, which I had just cut into little cubes. Finally, I don't think small tube pasta, which I assumed meant ditalini, was the best choice. I chose to use the larger, more substantial farfalle, or bow-tie pasta. The pasta, lightly dressed with olive oil, with the fresh flavor of basil and the gooey little chunks of fresh mozzarella, turned out to be a 5-star side dish for our grilled steak and Rosemary Zucchini Sticks, also from this site. Loved it!

Only Meeehhh. It was pretty but lacked much flavor. My husband liked it and I thought it was ok.