Caprese Pasta Salad with Arugula & Balsamic Vinaigrette

Directions

1. Fill a medium saucepan halfway with water, add a pinch of salt, cover, and bring to a boil. Uncover and add the pasta, then cook until al dente, about 8–10 minutes; drain in a colander and rinse briefly with cold water.
2. Peel and finely mince the garlic.
3. Peel the shallot, cut it in half lengthwise, and slice thinly into half-rounds.
4. In a small bowl, whisk together the garlic, shallot, balsamic vinegar, olive oil, salt, and pepper to make the dressing; set aside.
5. Rinse and dry the arugula and other produce. If your arugula isn’t pre-washed, dry and set aside.
6. Slice the grape tomatoes in half lengthwise and place them in a medium bowl.
7. Cut the mozzarella into bite-sized pieces and add them to the bowl with tomatoes.
8. Add the cooled pasta to the bowl with tomatoes and mozzarella, and toss gently to combine.
9. Arrange the arugula on plates or bowls, spoon the pasta mixture on top, drizzle with the vinaigrette, scatter half of the basil ribbons, and reserve the rest for garnish.