- 1 lb. casarecce, penne, or any short pasta
- 2/3 cup plus 1 tbsp. olive oil, divided
- 1/3 cup white balsamic vinegar
- 2 garlic cloves, grated
- 1 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 4 cups cherry tomatoes, halved
- 16 oz. small mozzarella balls or pearls
- 1 cup chopped fresh basil, plus more for garnish
- Red pepper flakes, for garnish (optional)

1. Cook pasta according to package directions. Drain, and rinse with cold water. Return pasta to pot and toss with 1 tablespoon olive oil. Set aside.
2. Meanwhile, whisk together the remaining 2/3 cup oil, vinegar, grated garlic, salt, and pepper in a large bowl until combined. Add tomatoes and mozzarella to dressing and toss to coat. Let marinate while the pasta cools, about 15 minutes.
3. Add cooked pasta to tomato mixture and toss to coat. Stir in the basil. Garnish with more basil and red pepper flakes, if you like.