Tomato-basil pasta saladCook 6 ounces cavatelli pasta according to package directions, omitting salt and fat. Drain and rinse with cold water; drain. Place pasta in a large bowl. Combine 2 tablespoons white balsamic vinegar, 2 tablespoons extra-virgin olive oil, 1/2 teaspoon salt, 1/4 teaspoon freshly ground black pepper, and 1 minced garlic clove, stirring with a whisk. Drizzle dressing over salad; toss gently to coat. Stir in 2 cups halved multicolored pear tomatoes and 3 tablespoons chopped fresh basil.