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In large serving bowl, stir cherry tomatoes, parsley, basil, oil, salt,
pepper, and garlic. Let stand at room temperature at least 1 hour or
up to 4 hours to blend flavors.
Heat large covered saucepot of salted water to boiling over high
heat. Add pasta and cook as label directs. Drain well.
Add pasta to tomato mixture; toss with bocconcini.
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