Ingredients:

  • 450g (1 pound) short pasta (penne, fusilli, rotini, or farfalle)
  • 4 quarts water
  • 2 tbsp kosher salt
  • 450g (1 pound) fresh mozzarella balls (bocconcini or ciliegine), halved or quartered if large
  • 450g (1 pound) cherry tomatoes, halved
  • 1 cup packed fresh basil leaves, roughly chopped
  • 6 tbsp extra virgin olive oil
  • 3 tbsp balsamic vinegar
  • 1 tbsp Dijon mustard
  • 1 clove garlic, minced
  • 1/2 tsp dried oregano
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. Drain the pasta and rinse with cold water to stop the cooking process. Drain well.
  2. In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, minced garlic, oregano, salt, and pepper.
  3. In a large mixing bowl, combine the cooked pasta, mozzarella balls, cherry tomatoes, and chopped basil.
  4. Pour the balsamic vinaigrette over the pasta salad and gently toss to coat.
  5. Allow the salad to sit for 15 minutes before serving. This allows the flavors to meld. Serve chilled or at room temperature. This caprese pasta salad is best when the flavors are combined.