A beautiful and bright Panzanella-style pasta salad featuring high-quality Italian ingredients like Bona Furtuna olive oil, tomatoes, pasta, and balsamic vinegar. This fresh, tomatoey recipe is perfect for summer gatherings and entertaining.
Add the tomatoes to a colander set over a large bowl. Season generously with salt and let stand, stirring occasionally, for 15 minutes. Remove the colander, reserving the bowl with tomato water, and set the tomatoes aside.
Add the garlic, chili flakes, oregano, mustard, and balsamic to the tomato water and whisk to combine. Slowly add the oil, whisking constantly, until emulsified. Season to taste.
Cook the pasta in a large pot of boiling, salted water until tender or your liking. Drain in a colander, then rinse very briefly with cool water.
Add the pasta, tomatoes, onion, capers, mozzarella, and basil to the vinaigrette and toss to combine. Let stand 30 minutes. Adjust seasoning to taste.
Serve, finished with a drizzle of balsamic vinegar and more basil. 🌿
