Caprese Pasta

Caprese Pasta
from Family Circle

1 pound cavatappi pasta (or any short tube shape)
1 1/2 pounds tomatoes, cored, seeded, and chopped
3 T extra-virgin olive oil
2 T balsamic vinegar
2 T capers (I left these out)
1/4 cup black olives, chopped
1/2 pound fresh mozzarella, cut into small cubes
1 cup fresh basil, chopped or torn into small pieces

Cook pasta according to package directions, drain. Add remaining ingredients and stir well. Serve warm or cold. (We ate it hot for dinner, and I ate the leftovers cold for lunch the next day and both were delicious. Also, spring for the best balsamic vinegar you can find- it really makes a difference.)