Summer Pasta Caprese Basil

# 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 - Fill a large pot with water and season generously with salt. Bring to a rolling boil, add the pasta, and cook until al dente according to package directions. Drain and rinse with cold water to halt cooking and cool completely.

02 - In a spacious mixing bowl, combine cooled pasta, cherry tomatoes, mozzarella balls, and most of the basil, reserving a small amount for garnish.

03 - Drizzle the mixture with olive oil and balsamic glaze. Add minced garlic if desired. Season with sea salt and freshly ground black pepper. Toss gently to coat all ingredients evenly.

04 - Transfer to a serving bowl or platter. Finish with toasted pine nuts and the reserved basil leaves for garnish.

05 - Serve immediately, or cover and refrigerate for up to 2 hours. Allow salad to reach room temperature before serving to optimize flavor.

# Expert Suggestions:

01 -

You get the flavor of Caprese with pasta, so each bite is as juicy and creamy as summer itself.
It comes together fast and easily, which makes it perfect for last-minute meals or picnics.

02 -

If you forget to drain the mozzarella well, the salad gets watery and less flavorful.
Using cold pasta makes the salad pop, but skipping the rinse can leave it gummy and sticky.

03 -