Italian pasta salad with tomatoes, mozzarella, basil, olive oil, and balsamic glaze—perfect for summer gatherings.
# 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, 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
11 - 2 tablespoons toasted pine nuts
# Directions:
01 - Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente. Drain thoroughly and rinse under cold water to cool.
02 - Combine cooled pasta, cherry tomatoes, mozzarella balls, and most of the basil in a mixing bowl, reserving a portion of basil for garnish.
03 - Drizzle with extra-virgin olive oil and balsamic glaze. Incorporate garlic if desired. Season with sea salt and freshly ground black pepper. Toss gently to coat.
04 - Transfer mixture to a serving bowl or platter. Garnish with toasted pine nuts and reserved basil.
05 - Serve immediately or cover and refrigerate for up to 2 hours. Let the salad reach room temperature before serving to enhance flavor.
