CAPRESE PASTA SALAD! Yes I added cucumber, dont knock it til you try it. SALAD 12 ounces cooked orecchiette pasta 8 ounces pearl mini mozzarella 10 ounces multi colored cherry tomatoes, quartered 2 Persian cucumbers, diced 1/4 cup fresh basil, chopped (plus more for garnish) 1/4 cup freshly grated parmigiano reggiano cheese drizzle of balsamic glaze (for garnish) DRESSING 1 1/2 tsp minced garlic 1/3 cup balsamic vinegar 1/3 cup extra virgin olive oil 1/2 tsp dried basil 1/2 tsp dried oregano Drizzle of honey Salt and pepper to taste TO MAKE 1) Cook pasta for 9-10 minutes in salted water until al dente. Drain and let cool. 2) In a small bowl, make dressing by combining garlic, balsamic vinegar, dried basil, dried oregano, honey, salt and pepper. Whisk in olive oil to emulsify. 3) In a large bowl combine pasta, mozzarella, tomatoes and cucumbers. Top with dressing and mix. 4) If serving later in the day, let marinate in the fridge for up to 2 hours before adding basil. 5) Before serving, toss with parmigiano reggiano, fresh basil, balsamic glaze and flaky salt. Enjoy!! #pastasalad #pasta #caprese #pastasaladsummer

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