Summer Caprese Pasta Basil

# 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 (optional)

11 - 2 tablespoons toasted pine nuts (optional)

# How To Make It:

01 - Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain thoroughly and rinse under cold water to cool.

02 - In a spacious mixing bowl, combine cooled pasta, halved cherry tomatoes, mozzarella halves, and most of the fresh basil leaves, reserving some basil for garnish.

03 - Drizzle extra-virgin olive oil and balsamic glaze over the mixture. Add minced garlic if desired. Season with sea salt and freshly ground black pepper. Toss gently until evenly combined.

04 - Transfer to a serving bowl or platter. Sprinkle with toasted pine nuts and the reserved basil. If adding greens, gently fold in arugula or baby spinach.

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

# Expert Advice:

01 -

It comes together in under thirty minutes, making it a lifesaver for last-minute picnics or casual gatherings.
The fresh burst of basil and juicy tomatoes have an uncanny way of brightening even the steamiest summer days.

02 -

Overcooking the pasta will make your salad mushy—set a timer and test for firmness early.
Letting the salad sit too cold mutes the basil and mozzarella—always bring it out a bit before serving for real flavor.

03 -