Caprese Pasta

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

Cook pasta following package directions, about 9 minutes; drain.

In a large bowl, stir together the tomatoes, olive oil, olives, capers and balsamic vinegar. Add pasta to the bowl and stir to combine. Fold in mozzarella and basil.

Serve warm or at room temperature.

Serves 6.

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