Caprese Pasta Salad

Ingredients

• 16 ounces cavatappi pasta ((or other similar sized pasta such as fusilli or penne))
• 16 ounces pearl mozzarella balls
• 3 cups cherry tomatoes, (sliced in half)
• 1/4 cup very thinly sliced red onion
• 1/2 cup gently packed, thinly sliced fresh basil leaves
• 2 ounces (about 1 cup) finely shredded Parmesan
• 1/3 cup extra-virgin olive oil
• 1/4 cup white balsamic vinegar
• 2 tablespoons freshly squeezed lemon juice
• 2 teaspoons Dijon mustard
• 1 large garlic clove, (finely grated with a microplane zester)
• 1 teaspoon dried oregano
• 1 teaspoon Morton kosher salt
• 1 teaspoon black pepper

Instructions

1. 1

   Bring a large pot of water to a boil, then season with 2 tablespoons kosher salt. Add pasta and cook until just slightly past al dente. Drain in a colander and rinse with cold water until pasta is cooled. Shake well in the colander to remove excess water. Set aside.

2. 2

   In a large serving bowl, whisk together all dressing ingredients.

3. 3

   Add pasta to bowl with dressing and toss to coat evenly. Add tomatoes, mozzarella, and onion, and toss again. Finally, add Parmesan and basil, and gently fold to combine. Taste test and add more salt and pepper if needed.