Combines pasta, tomatoes, mozzarella, and basil tossed with olive oil and balsamic for a summery Italian meal.
# Ingredient List:
→ 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
11 - 2 tbsp toasted pine nuts
# Steps:
01 - Fill a large pot with water and add salt. Bring to a boil, then cook the pasta until al dente according to package directions. Drain and rinse under cold water to cool completely.
02 - Place cooled pasta in a large mixing bowl. Add halved cherry tomatoes, mozzarella balls, and most of the basil, reserving some for garnish.
03 - Drizzle with extra-virgin olive oil and balsamic glaze. Add minced garlic if desired. Season with sea salt and freshly ground black pepper. Toss gently until evenly combined.
04 - Transfer salad to a serving platter or bowl. Sprinkle toasted pine nuts and remaining basil over the top.
05 - Serve immediately, or cover and refrigerate for up to 2 hours. Bring salad to room temperature before serving for optimal flavor.
