6ozmozzarella170g pearls/balls (or cut mozzarella into cubes)
¼cupbasilfresh
Salt and pepper to taste
For the oregano balsamic dressing
3tablespoonsextra virgin olive oil
1tablespoonsbalsamic vinegar
1teaspoondried oregano
Pincheach salt and pepper
Instructions
Boil the pasta according to package instructions, then drain and rinse under cold water to cool it. Set aside.
For the vinaigrette, simply whisk all ingredients together.
Cut the tomatoes in half, and finely slice the basil leaves.
Add the pasta to a large bowl, along with the tomatoes, mozzarella, basil, salt and pepper.
Pour in a little of the dressing and toss it all gently. If desired, add more dressing.
Store in the fridge and serve cold.
Notes
The best pasta to use for pasta salad is one that is small and textured to soak up and hold onto all of the flavors of the balsamic oregano dressing.When cooking the pasta, you may want to undercook it or cook it al dente slightly. This will help ensure that your pasta doesn't become soggy over time.If you are using mozzarella pearls, there is no need to cube the cheese. Simply add them to the salad as is.If you have larger grape or cherry tomatoes, quarter them so they stay bite-sized to help keep the salad uniform.Caprese salad is best when it's had time to chill in the fridge. This will ensure that all of the flavors have melded together.Serve this salad cold for the best taste and flavor.