Pasta tossed with tomatoes, mozzarella, basil, olive oil, and balsamic for a summery main or side.
# Components:
→ 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 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 rapid boil. Add pasta and cook according to package directions until al dente. Drain pasta and rinse with cold water to cool.
02 - In a large mixing bowl, combine cooled pasta, halved cherry tomatoes, mozzarella balls, and most of the basil leaves, reserving a portion for garnish.
03 - Drizzle mixture with extra-virgin olive oil and balsamic glaze. Add minced garlic if desired. Season with sea salt and black pepper. Toss gently to blend ingredients evenly.
04 - Transfer prepared salad to a serving bowl or platter. Sprinkle toasted pine nuts and reserved basil on top.
05 - Serve immediately, or cover and refrigerate for up to 2 hours. Allow salad to return to room temperature before serving for optimal flavor.
