Pasta Salad

• 1 lb pasta (fusilli, gemelli, or casarcce)*
• 2 c coarsely chopped castelvetrano olives*
• 4 c semi-dried cherry tomatoes*
• 3 tbsp capers*
• 8 oz mozzarella balls*
• 1/4 c balsamic vinegar*
• 1/2 c olive oil*
• 1 c chopped fresh basil

Cook pasta in large pot of boiling salted water until al dente. Transfer to large bowl. Combine olives, tomatoes, capers & mozzarella with pasta.  Whisk balsamic vinegar & olive oil, then toss to coat.  Add basil, salt & pepper to taste. Toss to coat.

*Products can be found at Vine & Olive