Summer Pasta Salad Caprese

# What You 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 - 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

# How-To:

01 - Fill a large pot with salted water and bring to a boil. Add pasta and cook to al dente, following package directions. Drain thoroughly and rinse under cold water to cool.

02 - In a mixing bowl, combine the cooled pasta, halved cherry tomatoes, mozzarella balls, and most of the basil. Reserve a small portion of basil for garnish.

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

04 - Transfer the salad to a serving bowl or platter. Finish by sprinkling toasted pine nuts and the reserved basil on top for garnish.

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 -

The salad stays fresh and lively, even after chilling for hours—perfect for pre-party prep.
Basil and balsamic together are a flavor duet that makes every bite irresistible, especially when paired with creamy mozzarella.

02 -

Forgetting to rinse the pasta makes the whole salad clump together and ruins the texture.
Using fresh basil instead of dried completely changes the aroma—don't compromise here.

03 -