Fresh basil, mozzarella, and tomatoes tossed with pasta for a light, flavorful summer dish.
# What You Need:
→ Pasta
01 - 10.5 oz short pasta (penne, fusilli, or farfalle)
02 - Salt, for boiling water
→ Caprese Mix
03 - 9 oz cherry tomatoes, halved
04 - 7 oz fresh mozzarella balls, drained and halved
05 - 1 large handful fresh basil leaves, torn or sliced
06 - 2 tablespoons extra-virgin olive oil
07 - 1 tablespoon balsamic glaze or reduction
08 - Freshly ground black pepper, to taste
09 - Sea salt, to taste
→ Optional Additions
10 - 1 small clove garlic, minced
11 - 2 tablespoons toasted pine nuts
# How To Make:
01 - Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and rinse with cold water to stop cooking and cool completely.
02 - In a mixing bowl, combine cooled pasta, halved cherry tomatoes, drained mozzarella balls, and most of the torn basil leaves. Gently mix to distribute ingredients evenly.
03 - Drizzle extra-virgin olive oil and balsamic glaze over the salad. Add minced garlic if desired. Season with sea salt and freshly ground black pepper, then toss gently to combine.
04 - Transfer salad to a serving bowl or platter. Top with toasted pine nuts and remaining basil for garnish.
05 - Serve immediately or cover and refrigerate for up to 2 hours. Allow the salad to come to room temperature before serving for optimal flavor.
