Caprese-inspired pasta salad with fresh basil, tomatoes, and mozzarella for a light, flavorful summer main or side.
# What You 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 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 and rinse under cold water to cool.
02 - In a mixing bowl, combine cooled pasta, cherry tomatoes, mozzarella, and most of the basil. Reserve a portion of basil for garnish.
03 - Drizzle with extra-virgin olive oil and balsamic glaze. Incorporate garlic if desired. Sprinkle with salt and black pepper. Toss gently until evenly mixed.
04 - Transfer salad to a serving bowl or platter. Top with toasted pine nuts and remaining basil leaves.
05 - Present immediately, or cover and refrigerate for up to 2 hours. Return to room temperature before serving to enhance flavor.
