Tom's Caprese Pesto Pasta Salad

Tom's Caprese Pesto Pasta Salad

Ingredients

• 4 cups packed fresh basil leaves
• 1 pound fusilli pasta
• 1/2 cup Celia's Parmesan Pesto Dipping Oil
• 1/4 cup Celia's Traditional White Balsamic Vinegar
• 1 shallot, chopped
• 1 teaspoon sea salt
• 1/4 teaspoon red pepper flakes
• 1/4 teaspoon freshly ground black pepper
• 8 ounces small mozzarella balls halved
• 1 pint cherry tomatoes, halved
• 2 tablespoons capers, drained
• Chopped Green Olives to taste

Directions

1. Cook pasta according to package directions until just al dente. Drain and transfer to a large bowl to cool.
3. In the bowl of a food processor or blender, combine basil leaves, olive oil, vinegar, shallot, salt, pepper flakes, and black pepper and pulse until uniform and very finely chopped. Pour dressing over pasta and stir until until evenly coated. Add mozzarella, tomatoes, capers and olives and toss to combine. Refrigerate until ready to serve. Salad will keep, covered in the refrigerator, for up to 3 days, although the basil will start to discolor slightly after the first day.