Caprese Pasta Salad

Ingredients

• 1 lb farfalle or fusilli
• 2 pints cherry tomatoes
• 12 oz fresh mozzarella, torn
• 1/2 cup olive oil
• 3 tbsp red wine vinegar
• 2 cloves garlic, grated
• 1 large bunch basil
• Salt and black pepper

Instructions

1. 1

   Cook the pasta in well-salted water until just past al dente, then rinse it briefly under cool water so it stops cooking and stays separate.

2. 2

   Halve half the tomatoes and blister the rest in a hot skillet with a spoonful of oil until their skins split and their juices run.

3. 3

   Whisk the remaining olive oil with the vinegar, grated garlic, salt, and a lot of pepper, then scrape the warm tomato juices into the dressing.

4. 4

   Toss the pasta with the dressing while it is still slightly warm so it absorbs the flavor instead of sitting on the surface.

5. 5

   Fold in the mozzarella and torn basil just before serving, and taste one more time for salt and acid.