Caprese Pasta Salad

• 1 lb fusilli (or rotini)1 lb fusilli pasta1 lb gluten-free fusilli1 lb gluten-free pasta — check it a minute early so it doesn't go mushy
• 2 cups cherry tomatoes, halved2 cups cherry tomatoes, halved
• 8 oz fresh mozzarella, torn into pieces8 oz fresh mozzarella, torn into pieces8 oz dairy-free mozzarella, cubed8 oz dairy-free mozzarella, cubed — cube it since it doesn't tear as cleanly
• a big handful of fresh basil, torn1/2 cup fresh basil, torn
• a glug of olive oil2 tbsp extra-virgin olive oil
• a glug of balsamic vinegar2 tbsp balsamic vinegar
• 1 clove of garlic, minced1 garlic, minced
• salt to tastesalt, to taste
• black pepper to tasteblack pepper, to taste

Steps

1. Bring a large pot of salted water to a boil. Cook the pasta until just tender, about 9 to 11 minutes, then drain and rinse under cool water so it stops cooking.
2. While the pasta cooks, halve the cherry tomatoes and tear or cube the mozzarella into bite-size pieces.
3. In a large bowl, whisk the olive oil, balsamic vinegar, garlic, salt and pepper into a quick dressing.
4. Add the cooled pasta, tomatoes and mozzarella and toss until everything is coated.
5. Tear the basil and fold most of it through, holding back a little for the top.
6. Taste and adjust the salt, pepper or balsamic. Serve right away, or chill 20 minutes and serve cold.