Caprese Pasta Salad

Ingredients

• 1/2 cup extra virgin olive oil (plus more to drizzle)
• 3 Tbsp fresh lemon juice
• 1 tsp fine sea salt (or to taste and for salting pasta water)
• 1/2 tsp freshly ground black pepper (or to taste)
• 1/2 tsp dried oregano leaves
• 1 garlic clove (pressed or minced)
• 8 oz fusilli pasta (penne, or orecchiette (see options below), preferably bronze-cut pasta)
• 8 oz small mozzarella balls (mozzarella pearls or bocconcini - cut larger balls in half)
• 3 cups cherry tomatoes or grape tomatoes (halved)
• 1/3 cup fresh basil leaves (chopped, plus more to garnish)
• Balsamic glaze (to garnish and drizzle just before serving)

Instructions

1. Make the dressing - in a measuring cup or mason jar, combine olive oil, lemon juice, garlic, salt, pepper, and oregano and whisk until emulsified, or cover and shake thoroughly if using a mason jar. Set aside for the flavors to meld.
2. Cook pasta - Bring a large pot of water to a boil, then moderately salt the water (for cold pasta salads, salt slightly less than sea water since cold pasta dishes amplify salt more than warm ones). Add pasta and cook, stirring occasionally, until just al dente (firm to the bite) so it doesn’t get mushy. Rinse with cold water to stop the cooking, then drain well and toss lightly with olive oil to prevent sticking.
3. Prep veggies - while the pasta cooks, you can prep your veggies. In a large mixing bowl, add halved tomatoes and mozzarella balls. Add the cooled pasta.
4. Add dressing - pour dressing over your salad ingredients and toss to coat. If making ahead, keep the salad and dressing separate until ready to serve (see tips below).
5. Rest and serve - You can serve right away, but for the best flavor, let the salad rest for 20-30 minutes before serving for the flavors to meld. Stir in the basil just before serving, then drizzle lightly with balsamic glaze to serve.