A refreshing pasta dish with tomatoes, fresh mozzarella, basil, and olive oil—perfect for warm days.
# List of Ingredients:
→ 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 - 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
11 - 2 tbsp toasted pine nuts
# Step-by-Step Directions:
01 - Fill a large pot with water and add salt. Bring to a boil, then add short pasta and cook until al dente, following package directions. Drain and rinse with cold water to cool.
02 - In a mixing bowl, combine cooled pasta, halved cherry tomatoes, halved mozzarella balls, and most of the basil leaves, reserving a portion for garnish.
03 - Drizzle extra-virgin olive oil and balsamic glaze over the salad. If desired, add minced garlic. Season with sea salt and freshly ground black pepper. Toss gently to blend ingredients.
04 - Transfer salad to a serving platter or bowl. Top with toasted pine nuts and remaining basil. Serve immediately, or cover and refrigerate up to two hours. Allow to return to room temperature before serving for optimal flavor.
