I had a pasta salad similar to this while I was in Chicago and I thought I would attempt to make it on my own.
1/2 pound whole wheat fusilli pasta
1/4 pounds sun-dried tomatoes roughly diced
1/2 pound fresh, water-packed mozzarella, cubed
1/4 cup balsamic vinegar
1/2 cup olive oil
1 clove garlic, pressed through a garlic press
1/2 teaspoon Kosher salt
freshly ground black pepper
1/2 packed cup basil leaves, washed, spun dry, and slivered
Bring a large pot of water to a boil and salt it heavily (it should taste like seawater), then add the pasta and cook until just done.
Meanwhile, prepare the tomatoes and cheese and put them in a very large bowl. Whisk together the vinegar, olive oil, garlic, salt, and pepper to taste.
Came out great! Really easy to make too. Also made a lot of servings so this will be in the fridge for a while.
Caprese Pasta Salad