Caprese Pasta Salad
Kosher salt and freshly ground black pepper
1 lb. short pasta, such as penne rigate
1/2 c white balsamic vinegar
1/4 c. olive oil
2 tbsp.pure honey
1 lb. grape or cherry tomatoes, halved
8 oz.perline (pearl-size) mozzarella balls, drained, or 8 ounces fresh mozzarella, torn
1/2 c.loosely packed fresh basil, torn into large pieces
Bring a large pot of salted water to a boil over high heat. Cook pasta according to package directions; drain.
Meanwhile, whisk together vinegar, oil, and honey in a bowl. Season with salt and pepper. Add hot pasta, tomatoes, and mozzarella balls; toss gently to coat.
Add basil and toss to combine. Serve chilled or at room temperature.