Caprese Pasta Salad

Drain the mozzarella balls well and place them in a large bowl. Mix the balsamic vinegar with salt and pepper, then gradually whisk in the olive oil. Rinse the basil, shake dry and pick the leaves. Drizzle the vinaigrette over the mozzarella, stir in half of the basil and cover; let sit for about 20 minutes.

Cook the pasta in plenty of salted water until al dente. Drain, rinse briefly under cold water and let drain well.

Toast the pine nuts in a pan without any fat over medium heat until golden brown, then set aside.

Rinse the tomatoes, trim and quarter them.

Add the pasta, tomatoes and the remaining basil to the marinated mozzarella and gently fold together. Sprinkle with pine nuts and season with salt and pepper to taste.