Caprese Pasta Salad

• 1.5 cups Fresh Mozzarella Bocconcini
• 1 cup Cherry Tomatoes (Quartered)
• 1/3 cup Your Favorite Italian Dressing
• 1/4 cup Olive Oil
• 4 Cloves of Garlic
• 1/2 teaspoon Crushed Red Pepper Flake
• 1 pound Whole Wheat Bowtie Pasta
• 3 tablespoons Fresh Basil

1. Toss the mozzarella and cherry tomatoes with the Italian dressing. Cover and refrigerate. If I'm making this for dinner, I usually get the cheese and tomatoes in the fridge to marinate a few hours before I plan to assemble the salad.
2. In a skillet on low heat, heat the olive oil, garlic and crushed red pepper. Cook on low for 5-10 minutes allowing the garlic to soften (but not brown) and infuse the oil.
3. Meanwhile, boil the pasta. Add the drained pasta to the skillet and toss to coat. Set the pasta mixture aside to cool.
4. Once the pasta is cooled, add the cheese and tomatoes along with the dressing marinade. Season the salad with salt and pepper and top with 3 tablespoons fresh basil.

fresh mozzarella, cherry tomatoes, favorite italian dressing, olive oil, garlic, red pepper, pasta, fresh basil

Taken from food52.com/recipes/5135-caprese-pasta-salad (may not work)