• prep: 10 min
• cook: 10 min
• total: 20 min

servings:

A caprese pasta salad with olives that is perfect on a hot summers day. An easy, fresh, healthy pasta salad that uses summer ingredients at their best.

• Pasta Salad
• 2 cups uncooked pasta - I used orecchiette pasta
• 2 cups cherry or grape tomatoes - sliced in half or quarters depending on size
• 8 oz fresh mozzarella - I used ciliegini (small mozzarella balls) - quartered
• 20 basil leaves - minced
• 12 olives - roughly chopped
• Vinaigrette
• 3 Tbs olive oil
• 1 Tbs red wine vinegar
• 1 clove garlic - finely minced or put through a garlic press
• 6 twists of pepper from a pepper mill.
• Pinch of salt

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