Sweet cherry tomatoes, creamy cubes of fresh mozzarella, and torn basil come together in this cold pasta salad that's basically summer in a bowl. The dressing is where the magic happens: a whisked blend of extra-virgin olive oil, tangy balsamic glaze, red wine vinegar, and grated garlic that clings to every piece and soaks in as the pasta rests. A pinch of red pepper flakes adds a little kick if you want it, but the dish is just as good without. Toss everything together and you get that classic Caprese flavor combo in an easy, make-ahead format that's perfect for potlucks, picnics, or a no-fuss weeknight side. Serve it slightly cool or at room temperature so the mozzarella stays soft and the basil stays fragrant. It's a reliable pick for a gluten free spread, no complicated steps required.
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Bring a large pot of generously salted water to a boil. Add the pasta and cook according to package directions until al dente, tender with a slight resistance at the center. Reserve 2 tbsp of pasta water, then drain through a colander and rinse briefly under cold water until the pasta is no longer steaming.
In a small bowl, whisk together the olive oil, balsamic glaze, red wine vinegar, grated garlic, 1 tsp salt, and black pepper until combined.
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