1/4 cup Olive Oil or oil from marinated mozzarella
1/4 cup Balsamic Vinegar
1 tbsp. Dijon Mustard
Pinch of Kosher Salt
Fresh Black Pepper
16 oz. Cavatappi Pasta (or other tubular pasta), cooked, drained and slightly cooled
1 pint Cherry Tomatoes, halved
16 oz. Fresh Mozzarella Pearls, or marinated mozzarella balls, quartered
1 cup Torn Fresh Basil Leaves
Fresh Black Pepper, to taste
Flaky Finishing Salt
Add the cooked, drained and slightly cooled pasta to a large bowl. Toss pasta with about half the dressing.
Add the tomatoes, mozzarella pearls and torn basil leaves to the pasta and pour on the rest of the dressing, toss to combine.
Transfer the Caprese Pasta Salad to a serving platter, if desired.
Garnish the salad with black pepper, flaky finishing salt and a drizzle of balsamic glaze.