Caprese Fusilli Pasta Salad

Serving Size: 4-6

1 lb. Pappardelle’s Caprese Fusilli Blend
8 oz. fresh mozzarella (use pearls or cut slices into ½-inch cubes)
3 Roma tomatoes, diced
½ bunch fresh basil, thinly sliced (reserve 1 tbsp. for garnish)
¼ cup pine nuts, toasted (reserve 1 tbsp. for garnish) 3 cloves garlic, minced
¼ cup Bella Sol Modena Barrel-Aged Balsamic Vinegar
½ cup extra-virgin olive oil or Bella Sol Basil Olive Oil
Salt & pepper, to taste

Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente, about 10-12 minutes. Drain. Set aside and let cool.
Mix mozzarella, tomatoes, garlic, basil, olive oil, balsamic vinegar, and salt & pepper in a large bowl.
Once pasta is thoroughly cooled, mix pasta and marinated tomato-mozzarella mixture together, adding remaining juices. Add pine nuts and toss.
Serve pasta salad immediately, or let sit for up to 24 hours for best flavor. Top with additional pine nuts and sliced basil. Serve and enjoy!