Juicy tomatoes, mozzarella, and basil bring vibrant flavor to this easy Italian-inspired summer pasta salad.
# What You'll 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 (bocconcini or ciliegine), drained and halved
05 - 1 large handful fresh basil leaves, torn or sliced
06 - 2 tbsp extra-virgin olive oil
07 - 1 tbsp 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 tbsp toasted pine nuts
# How to Make It:
01 - Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente. Drain thoroughly and rinse under cold water to cool.
02 - In a mixing bowl, add cooled pasta, cherry tomatoes, mozzarella, and most of the basil, reserving a portion for garnish.
03 - Drizzle olive oil and balsamic glaze over the mixture. Add garlic if using. Season with sea salt and black pepper. Toss gently to distribute flavors.
04 - Transfer to a serving dish. Sprinkle toasted pine nuts and remaining basil on top.
05 - Serve immediately, or cover and refrigerate up to 2 hours. Allow to reach room temperature before serving for optimal flavor.
