Caprese Pasta Salad

Ingredients

• 1 lb. short pasta like rotini penne, or cavatappi
• ½ cup extra virgin olive oil
• ¼ cup white balsamic vinegar
• ½ teaspoon kosher salt
• ½ teaspoon fresh ground black pepper
• 2 clove garlic crushed
• 16 ounces mozzarella balls
• 4 cups grape or cherry tomatoes sliced in half
• ½ cup basil cut in ribbons
• Red pepper flakes optional

Instructions

1. Bring a large pot of salted water to boil. Cook the pasta al dente according to the package directions and drain. Rinse with a little cold water to stop the cooking process and drain well. Add the pasta to a large serving bowl and toss with 1 tablespoon olive oil. Let it cool to room temperature.
2. In a small mason jar with a tight fitting lid add the remaining olive oil, balsamic vinegar, kosher salt, black pepper, and garlic. Shake well to combine.
3. Add the mozzarella balls, grape tomatoes, and basil to the bowl with the cooled pasta. Drizzle with the dressing and toss to coat.
4. If desired sprinkle with a little red pepper flakes.

Notes

• Any short pasta will work with this recipe including penne, farfalle, cavatappi, gemelli, or rotini pasta.
• Cook the pasta slightly al dente which is just a little firm when bitten. Drain well and toss with a little bit of olive oil.
• For ease in mixing the caprese salad dressing add the contents to a small mason jar. Thread the lid on tight and shake to coat.
• You can prepare this salad up to 24 hours in advance. Add a splash of white balsamic vinegar right before serving and toss again. Cover and store this pasta salad in the refrigerator until ready to serve.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition

• Calories: 426kcal | Carbohydrates: 46g | Protein: 15g | Fat: 21g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 16mg | Sodium: 154mg | Potassium: 231mg | Fiber: 2g | Sugar: 12g | Vitamin A: 104IU | Vitamin C: 2mg | Calcium: 183mg | Iron: 1mg