Caprese Pasta Salad

 Here's another great recipe I got from the Two Peas & Their Pod blog! This is a great side dish, or add some meat to make it a main dish for lunch or dinner. I like to make a big bowl of it and put it in the fridge to eat for a couple days. I have to adjust it a bit to make it work here in Chaosville but I can add all the fun stuff to my personal bowl with each serving!

THE INGREDIENTS:

2 cups grape tomatoes, halved

8 oz bocconcini

2 TBSP olive oil

1 TBSP balsamic vinegar

1 clove garlic, minced

4 TBSP chopped basil, divided *

1/2 tsp dried oregano

dash of crushed red pepper flakes

salt and pepper to taste

8 oz pasta **

balsamic glaze

* I use 4 tsp dried basil so there isn't anything that looks like *gasp* SALAD in it

** I have used a few different types of pasta. This time I used Ditalini and think it is perfect!

In a large bowl, mix together the oil, vinegar, half the basil, the oregano, red pepper flakes, salt and pepper. Add in the tomatoes and mozzarella balls and allow them to marinate while the pasta cooks.

When the pasta is al dente, drain it and rinse with cold water to cool it down. Add it to the tomato mixture and stir it all together.

To my personal bowl I added some cucumber, Kalamata olive, artichoke hearts and Parmesan cheese along with the garnish of the balsamic glaze and a bit more of the basil.