Caprese Pasta Salad

Ingredients

• 1/2 pound orecchiette pasta ((8 ounces, 227g))
• Sea salt
• 1 1/2 pounds multicolored cherry or grape tomatoes ((4 cups), halved)
• 1 cup mini fresh mozzarella balls, drained ((8 ounces, 227g))
• 1/4 cup extra virgin olive oil
• 1 tablespoon balsamic vinegar
• Black pepper
• 1/2 cup fresh basil, (roughly chopped or torn)

Steps

1. 1

   Cook the pasta. Bring a large pot of water to a boil over high heat. Generously salt the boiling water, then add the pasta and cook until al dente, following the package instructions. Drain through a colander, but don’t rinse. Add the pasta to a large mixing bowl and set aside to cool briefly.

2. 2

   Toss the pasta salad. Once the pasta has cooled somewhat, add the tomatoes, mozzarella balls, olive oil, balsamic vinegar, about 3/4 teaspoon salt, and freshly ground black pepper to taste. Toss to coat and taste for seasoning.

3. 3

   Finish and serve. Either stir in the fresh basil and serve immediately, or reserve the basil and let the salad rest in the fridge for 30 minutes to chill and for the tomatoes to release some of their juices. Stir the basil in just before serving.