Caprese Pasta

1 . Stage

Cook the pasta: Bring 4 quarts of water and 2 tablespoons of the salt to a boil in a large saucepan over medium-high. Stir in the farfalle and cook according to package directions until al dente, about 10 minutes. Drain and transfer to a large bowl.

2 . Stage

Cook the tomatoes: While pasta cooks, heat the oil in a large nonstick skillet over medium. Add the tomatoes, pepper, and remaining 1 1/2 teaspoons salt; cook, stirring often, until the tomatoes begin to burst, about 3 minutes. Stir in the vinegar. Cook, stirring often, until the sauce thickens slightly and the tomatoes begin to break down, about 6 minutes.

3 . Stage

Assemble the pasta salad: Stir the tomato mixture into the bowl with pasta and toss to coat. Stir in mozzarella pearls and basil. Top with additional black pepper, if desired. You can refrigerate the pasta salad for up to 3 days. For the best flavor, let it sit at room temperature before serving. Love the recipe? Leave us stars and a comment below!