Kosher salt and freshly ground black pepper,to taste
8ozpasta(I like orecchiette)
Balsamic glaze,for garnish
In a large bowl, combine the tomatoes, mozzarella cheese, olive oil, balsamic vinegar, garlic, 2 tablespoons of the basil, oregano, red pepper flakes, salt, and black pepper. Stir until tomatoes and cheese are well coated. Let sit for 30 minutes.
Cook the pasta to al dente, according to package instructions, making sure you salt the water. Drain the pasta and rinse with cold water.
Add the pasta to the bowl of tomatoes and mozzarella. Stir until combined. Add the remaining 2 tablespoons of basil. Drizzle with a little balsamic glaze and season with salt and pepper, to taste. Serve.
Store leftover pasta salad in an airtight container in the fridge for up to 4 days. If you need the salad to be gluten-free, use gluten-free pasta.