Quick and Easy Caprese Pasta Salad

Follow Noah on Instagram:   / galuten   Order a signed copy of The Don't Panic Pantry Cookbook: https://nowservingla.com/products/pre... 1 pound dried pasta -- I really like fusilli 1 garlic clove, grated several glugs of red wine vinegar several glugs of olive oil salt pepper about 12 ounces of fresh mozzarella, torn about 2 pounds of good summer tomatoes, cut into bite-sized chunks a bunch of fresh basil, sliced or torn by hand parmesan cheese to finish Boil the pasta in salted water until just cooked through. Drain it and add it to a large mixing bowl or salad bowl. Add the grated garlic and stir it in. Add in the red wine vinegar to taste. Follow with the olive oil. Season to taste with salt and pepper. It should taste pretty good as is. Add the tomatoes and mozzarella and then taste it for salt again. Fold in the basil and parmesan cheese. Check for seasoning again, and add more oil and vinegar if needed. Serve at room temperature or chill in the refrigerator.