Colorful pasta, tomato, mozzarella, and basil combine for a refreshing, easy summer dish bursting with flavor.
# What You Need:
→ Pasta
01 - 10.5 oz short pasta such as penne, fusilli, or farfalle
02 - Salt for pasta boiling
→ 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 (optional)
11 - 2 tablespoons toasted pine nuts (optional)
# Directions:
01 - Fill a large pot with water, add a generous amount of salt, and bring to a rolling boil. Add the pasta and cook according to package instructions until just tender. Drain thoroughly and rinse with cold water to halt cooking.
02 - In a spacious mixing bowl, combine the cooled pasta with halved cherry tomatoes, mozzarella balls, and most of the fresh basil, reserving a little basil for garnish.
03 - Drizzle the mixture with extra-virgin olive oil and balsamic glaze. Add minced garlic if desired. Season with sea salt and freshly ground black pepper, then toss gently to blend flavors.
04 - Transfer the salad to a serving platter or bowl. Finish with toasted pine nuts and the remaining basil for garnish.
05 - Serve promptly for optimal taste, or cover and refrigerate for up to two hours. Let salad reach room temperature before presenting.
