Caprese Pasta Salad

In a small mason jar with a tight fitting lid add the remaining olive oil, balsamic vinegar, kosher salt, black pepper, and garlic. Shake well to combine.
Add the mozzarella balls, grape tomatoes, and basil to the bowl with the cooled pasta. Drizzle with the dressing and toss to coat.
If desired sprinkle with a little red pepper flakes.
Notes
Any short pasta will work with this recipe including penne, farfalle, cavatappi, gemelli, or rotini pasta.
Cook the pasta slightly al dente which is just a little firm when bitten. Drain well and toss with a little bit of olive oil.
For ease in mixing the caprese salad dressing add the contents to a small mason jar. Thread the lid on tight and shake to coat.
You can prepare this salad up to 24 hours in advance. Add a splash of white balsamic vinegar right before serving and toss again. Cover and store this pasta salad in the refrigerator until ready to serve.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
Calories: 426kcal | Carbohydrates: 46g | Protein: 15g | Fat: 21g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 16mg | Sodium: 154mg | Potassium: 231mg | Fiber: 2g | Sugar: 12g | Vitamin A: 104IU | Vitamin C: 2mg | Calcium: 183mg | Iron: 1mg