Pasta tossed with tomatoes, mozzarella, basil, olive oil, and balsamic for a refreshing summer dish.
# 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 (optional)
11 - 2 tbsp toasted pine nuts (optional)
# How-To:
01 - Bring a large pot of salted water to a boil. Add the short pasta and cook until al dente according to package instructions. Drain and rinse under cold water to cool.
02 - In a large mixing bowl, place the cooled pasta, halved cherry tomatoes, mozzarella balls, and most of the basil, reserving a portion for later garnish.
03 - Drizzle with extra-virgin olive oil and balsamic glaze. Mix in minced garlic if desired. Season with sea salt and freshly ground black pepper. Gently toss to combine.
04 - Transfer the salad to a serving bowl or platter. Sprinkle with toasted pine nuts and garnish with the reserved basil.
05 - Serve immediately or cover and refrigerate for up to 2 hours. Return to room temperature before serving to enhance flavor.
