Ingredients:

  • 1 lb dried rotini pasta
  • 2 tbsp sea salt
  • 1 pint cherry tomatoes, halved
  • 8 oz fresh mozzarella pearls, drained
  • 1 cup fresh basil leaves, chiffonade
  • 1/2 cup pitted Kalamata olives, halved
  • 1/2 cup extra-virgin olive oil
  • 3 tbsp white balsamic vinegar
  • 1 clove garlic, grated
  • 1/2 tsp dried oregano
  • 1/2 tsp red pepper flakes
  • Kosher salt to taste
  • Freshly cracked black pepper to taste
  • 2 tbsp balsamic glaze

Instructions:

  1. Fill your stockpot and add the 2 tbsp sea salt.
  2. Add 1 lb dried rotini pasta and boil for exactly 10 minutes until al dente with a slight bite.
  3. Whisk 1/2 cup extra virgin olive oil, 3 tbsp white balsamic vinegar, 1 grated garlic clove, 1/2 tsp dried oregano, and 1/2 tsp red pepper flakes.
  4. Pour the pasta into a colander but do not rinse it. Wait 2 minutes until steam slows down.
  5. Transfer warm pasta to your large bowl and pour over the dressing.
  6. Halve 1 pint cherry tomatoes and 1/2 cup Kalamata olives. Look for consistent sizes.
  7. Fold in the tomatoes, olives, and 8 oz mozzarella pearls.
  8. Stack 1 cup fresh basil leaves, roll them like a cigar, and slice thinly. Do this last to prevent browning.
  9. Add the basil and season with kosher salt and black pepper to taste.
  10. Drizzle with 2 tbsp balsamic glaze until dark ribbons coat the surface.