Caprese-inspired pasta salad with tomatoes, fresh mozzarella, and basil for refreshing summer flavor.
# What You'll Need:
→ Pasta
01 - 10.5 oz short pasta such as 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 (optional)
11 - 2 tbsp toasted pine nuts (optional)
# How To Make:
01 - Fill a large pot with water, add salt, and bring to a boil. Cook the pasta according to package directions until al dente. Drain and rinse under cold water to cool completely.
02 - In a mixing bowl, combine the cooled pasta, cherry tomatoes, mozzarella, and the majority of the basil leaves, reserving some for garnish.
03 - Drizzle with extra-virgin olive oil and balsamic glaze. Add minced garlic if desired. Season with sea salt and freshly ground black pepper. Toss gently to combine.
04 - Transfer the salad to a serving platter or bowl. Sprinkle with toasted pine nuts and garnish with the remaining basil.
05 - Serve immediately, or cover and refrigerate for up to 2 hours. Return to room temperature before serving for optimal flavor.
