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Antipasto Pasta Salad


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8 ounces dried orecchiette

1 pint cherry tomatoes, cut into quarters

6 ounces fresh mozzarella, cut into 1/2- to 3/4-inch cubes

2 ounces prosciutto, cut into 1/2-inch squares

2 ounces hard salami, cut into 1/2-inch squares

1 tablespoon balsamic vinegar

2 tablespoons red wine vinegar

3 tablespoons olive oil

15 large basil leaves, cut into thin strips

Freshly ground black pepper

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