1 lb. cavatappi pasta
1 1/2 lbs. heirloom tomatoes, cored, seeded, and chopped
1/4 cup extra vrgin olive oil
1/4 cup pitted black olives, chopped
2 TBSP capers
2 TBSP balsamic vinegar
1/2 lb. mozzerella cheese, cut into 1/2 inch pieces
1 cup fresh basil, torn

1 lb. cavatappi pasta 1 1/2 lbs. heirloom tomatoes, cored, seeded, and chopped 1/4 cup extra vrgin olive oil 1/4 cup pitted black olives, chopped 2 TBSP capers 2 TBSP balsamic vinegar 1/2 lb. mozzerella cheese, cut into 1/2 inch pieces 1 cup fresh basil, torn

1. Cook pasta, about 9 minutes
2. In a large bowl, stir together the tomatoes, olive oil, olives, capers and balsamic vinegar.
3. Add pasta to the bowl and stir to combine
4. Fold in fresh basil and cheese
5. Serve warm or at room temperature