Tom's Caprese Pasta Salad

Tom's Caprese Pasta Salad

Ingredients

• 4 cups packed fresh basil leaves
• 1 pound fusilli pasta
• 1/2 cup extra virgin olive oil (Celia's Garlic or Basil Infused EVOO works wonderfully)
• 1/2 cup Celia's Traditional White Balsamic Vinegar
• 1 shallot, chopped
• 1 teaspoon sea salt
• 1/4 teaspoon red pepper flakes
• 1/4 teaspoon freshly ground black pepper
• 8 ounces small mozzarella balls halved
• 1 pint cherry tomatoes, halved
• 2 tablespoons capers, drained

Directions

1. Cook pasta according to package directions until just al dente. Drain and transfer to a large bowl to cool.
3. In the bowl of a food processor or blender, combine basil leaves, olive oil, vinegar, shallot, salt, pepper flakes, and black pepper and pulse until uniform and very finely chopped. Pour dressing over pasta and stir until until evenly coated. Add mozzarella, tomatoes, and capers and toss to combine. Refrigerate until ready to serve. Salad will keep, covered in the refrigerator, for up to 3 days, although the basil will start to discolor slightly after the first day.