Bright pasta salad boasting fresh tomatoes, mozzarella, basil, and a hint of balsamic glaze for summertime gatherings.
# 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 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 - Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions until al dente. Drain thoroughly and rinse under cold water to cool completely.
02 - In a large mixing bowl, combine the cooled pasta, halved cherry tomatoes, mozzarella halves, and most of the fresh basil, reserving some 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. Toss gently to ensure even coating without breaking the cheese.
04 - Transfer to a serving platter or bowl. Sprinkle toasted pine nuts and the remaining basil over the top.
05 - Serve immediately, or cover and refrigerate for up to 2 hours. For optimal flavor, let salad come to room temperature before serving.
