Caprese pasta salad

 

Ingredients

500 gr. farfalle pasta
2 tbsp and 1 1/2 tbsp. salt
1/2 fl. tea olive oil
4 fl. of tea cherry tomatoes
1/2 tsp. black pepper
3 tablespoons red wine vinegar
250 gr. fresh mozzarella in water
1 fl. tea fresh basil leaves, coarsely chopped

How to:

Bring 4 quarts of water and 2 tablespoons of salt to a boil in a large pot over medium-high heat. Stir in farfallas and cook according to package directions until al dente, about 10 minutes. Strain and transfer to a large bowl.
While the pasta is cooking, heat the oil in a non-stick frying pan over medium heat. Add the cherry tomatoes, pepper, and remaining 1 1/2 teaspoons salt and cook, stirring often, until the cherry tomatoes begin to pop, about 3 minutes.
Add the vinegar and cook, stirring often, until the sauce thickens slightly and the cherry tomatoes begin to dissolve, about 6 minutes.
Pour the tomato mixture into the bowl with the pasta, and toss to coat. Add the mozzarella and basil. Garnish with additional black pepper, if desired.
You can keep the pasta salad in the fridge for up to 3 days. For better taste, leave it at room temperature before serving.