Great summer salad, good for potlucks and picnics, size can be easily doubled or halved. Also adaptable to extra ingredients. I'm a purist but you could add garlic, olives, artichokes, sun dried tomatoes, chicken, anything you like. Salt heavily, it brings out the flavor of the mozzarella.

Ingredients

12 serv.

pasta↗1 lb
cherry tomatoes↗1 lb
quartered
fresh milk mozzarella cheese (I used the little balls, but you can dice up a large ball)↗8 ounces
thinly sliced basil1⁄2 cup
extra virgin olive oil↗1⁄4 cup
balsamic vinegar↗1⁄4 cup
sea salt↗
fresh black pepper↗

Step-by-step instructions

1
Boil pasta to box directions in liberally salted water. Drain well.
2
Quarter tomatoes, (and cheese if necessary) Slice basil very thin.
3
Combine tomatoes, cheese, and basil. Salt and pepper heavily.
4
Toss together with pasta, oil and vinegar.
5
Let rest an hour at least to combine flavors.

Source: food.com

Original recipe ↗

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