Pasta salad with bocconcini, capers and tomatoes

Take your pasta salad to the next level by adding sweet diced tomatoes and mozzarella cheese balls for a light veggie dinner

Ingreadient

• 150g short pasta (such as radiatori)
• 3 vine tomatoes, diced
• 2 tbsp olive oil
• 1 tbsp red wine vinegar
• 1 tbsp baby capers
• 150g pack bocconcini, drained and balls torn in half if large (see notes below)
• a handful basil, chopped
• chopped to make 2 tbsp chives

Direction

1. Cook the pasta following pack instructions. While the pasta is cooking, toss together the tomatoes, olive oil, vinegar, capers and lots of seasoning in a bowl.
2. Drain the pasta then rinse under cold water and drain again. Add to the tomato mixture and toss really well. Leave for 5 minutes, tossing a few times throughout.
3. Add the bocconcini and herbs, and toss again before serving.