Caprese Pasta
1 lb Cavatappi Pasta (I used Rigatoni)
1.5 lbs Heirloom Tomatoes, cored, seeded and chopped
1/4 cup Olive Oil
1/4 cup Sliced Black Olives
2 Tbsp Capers (I didn't use capers because I couldn't find a store that carried them!!)
2 Tbsp Balsamic Vinegar
1/2 lb Fresh Mozzarella Cheese, cut into 1/2 inch cubes
1 cup Fresh Torn Basil
Cook pasta according to package directions. Drain.
In large bowl, combine tomatoes, olive oil, capers, and balsamic vinegar. Add pasta to bowl and stir to combine. Fold in Mozzarella and Basil.
Serve warm or at room temperature.
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