Juicy tomatoes, mozzarella, and basil create a refreshing pasta salad perfect for sunny days and easy entertaining.
# 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 - 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 It:
01 - Bring a large pot of salted water to a boil. Cook pasta according to packaging directions until al dente. Drain and rinse under cold water to cool.
02 - In a large mixing bowl, combine the cooled pasta, halved cherry tomatoes, mozzarella balls, and most of the basil leaves. Reserve a portion of basil for garnish.
03 - Drizzle the mixture with olive oil and balsamic glaze. Add minced garlic if desired. Season generously with sea salt and black pepper. Toss gently to ensure even distribution.
04 - Transfer the pasta salad to a serving bowl or platter. Sprinkle with toasted pine nuts and remaining basil leaves.
05 - Serve immediately, or cover and refrigerate for up to 2 hours. Allow to return to room temperature before serving for optimal flavor.
