Caprese pasta salad with balsamic vinaigrette

• 450 g penne
• 1 tbs kosher saltfor pasta water, plus more to taste
• 450 g cherry tomatoeshalved
• 225 g fresh mozzarellacut into 1cm cubes
• 15 g fresh basilleaves torn
• 120 ml store-bought balsamic vinaigrette
• 1 tbs extra-virgin olive oil
• ½ tsp black pepperfreshly ground

1. 1

   Bring the large pot of water to a rolling boil. Add 1 tablespoon kosher salt, then cook the penne according to package directions until al dente — it should still have a slight bite in the center, about 9-10 minutes. Drain in the colander and rinse under cold running water until the pasta feels completely cool to the touch, about 1 minute. Shake off excess water.

   Tip: Rinsing stops the cooking and washes off surface starch so the salad stays loose instead of clumping.

2. 2

   Transfer the cooled penne to the large mixing bowl. Drizzle with the extra-virgin olive oil and toss to lightly coat — this keeps the pasta from sticking while you prep the other ingredients.

3. 3

   Add the halved cherry tomatoes, cubed fresh mozzarella, and torn fresh basil to the bowl with the penne.

4. 4

   Pour the store-bought balsamic vinaigrette over everything. Season with the black pepper and toss gently until every piece of pasta is glossy and well coated. Taste and add more kosher salt if needed.

   Tip: Go easy when tossing — you want the mozzarella cubes to stay intact rather than breaking apart.

5. 5

   Serve immediately at room temperature, or cover and refrigerate for up to 1 hour before serving so the flavors meld. Give it a good toss before serving — the vinaigrette tends to settle at the bottom.

   Tip: Keeps in the fridge in an airtight container for up to 3 days. If it looks dry after chilling, splash in another tablespoon of vinaigrette and toss before serving.

• large pot (6-liter (6-quart))
• colander
• large mixing bowl

Per serving

Nutritional values are estimates only.