Caprese Pasta Salad Recipe in 22 Minutes

Instructions:

1. Bring a large pot of salted water to a rolling boil. Add the pasta and cook for 12 minutes until al dente. Note: It should have a slight bite; don't overcook it or it'll turn to mush.
2. Drain the pasta into a colander and rinse immediately with cold water. Continue rinsing for 30 seconds until the pasta feels cold to the touch. Note: This removes the excess starch that makes pasta sticky.
3. In a small jar, combine the olive oil, balsamic vinegar, honey, minced garlic, oregano, salt, and pepper.
4. Shake the jar vigorously for 20 seconds until the mixture looks creamy and combined. Note: The honey helps the oil and vinegar stay mixed.
5. Pour the cooled pasta into a large mixing bowl.
6. Pour the balsamic vinaigrette over the pasta and toss until every spiral is coated. Note: Doing this before adding the veg prevents the tomatoes from bruising.
7. Gently fold in the halved cherry tomatoes and mozzarella pearls.
8. Stir in the sliced basil leaves using a light touch until evenly distributed. Note: Over stirring can tear the delicate basil ribbons.
9. Transfer the salad to a serving platter.
10. Drizzle the balsamic glaze over the top in a zig zag pattern until the plate looks finished.