Ingredients:

  • 16 oz Cavatappi or Fusilli pasta
  • 1 tbsp Sea salt
  • 1 pint Cherry tomatoes, halved
  • 8 oz Fresh Mozzarella pearls (Ciliegine), drained
  • 1 cup Fresh basil leaves, chiffonade
  • 1/4 cup Balsamic glaze
  • 1/2 cup Extra virgin olive oil
  • 1/4 cup Red wine vinegar
  • 1 tsp Dried oregano
  • 2 cloves Garlic, grated
  • 1/2 tsp Black pepper, freshly cracked
  • 1/2 tsp Kosher salt

Instructions:

  1. Boil the water. Fill a large pot with water and add the 1 tbsp sea salt. Note: It should taste like seawater.
  2. Cook the pasta. Add 16 oz Cavatappi and cook for about 8-9 minutes until firm to the bite (al dente).
  3. Shock and drain. Drain the pasta and immediately rinse with cold water until the noodles feel cool to the touch.
  4. Prep the aromatics. Grate 2 cloves of garlic into a small bowl and chiffonade 1 cup of basil. Note: To chiffonade, stack leaves, roll like a cigar, and slice thin.
  5. Whisk the vinaigrette. Combine 1/2 cup olive oil, 1/4 cup red wine vinegar, 1 tsp oregano, 1/2 tsp kosher salt, pepper, and the garlic. Whisk until the oil and vinegar no longer separate.
  6. Combine the base. In a large bowl, toss the cooled pasta with the halved cherry tomatoes and 8 oz mozzarella pearls.
  7. Dress the salad. Pour the vinaigrette over the pasta and toss thoroughly until every noodle is glistening.
  8. Add the herbs. Fold in the fresh basil gently. Note: Adding basil last prevents it from bruising or wilting too much.
  9. The final glaze. Drizzle 1/4 cup balsamic glaze over the top just before serving until dark ribbons are visible.