Italian Penne Caprese Salad

Method

1. 1Bring 2 liters of water to a rolling boil with 15 ml salt in a large stockpot. Add penne and boil for 10-11 minutes until al dente.
2. 2Drain the penne and rinse under cold running water for 30 seconds to halt the cooking process and cool down; shake well to drain completely.
3. 3Halve the cherry tomatoes. Drain and cut the fresh mozzarella ball into bite-sized cubes. Coarsely tear fresh basil leaves.
4. 4In a large salad bowl, whisk together olive oil, balsamic vinegar, and black pepper until lightly emulsified.
5. 5Add the cooled penne, halved cherry tomatoes, and mozzarella cubes into the bowl. Toss gently to combine and finish with fresh torn basil leaves.