Summer Pasta Caprese Basil

# 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 - 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 - Fill a large pot with salted water and bring to a boil. Add pasta and cook until al dente according to package instructions. Drain and rinse pasta under cold water to halt cooking and cool completely.

02 - Place the cooled pasta in a large mixing bowl. Add halved cherry tomatoes, mozzarella balls, and most of the basil, reserving some basil for garnish.

03 - Drizzle over extra-virgin olive oil and balsamic glaze. Incorporate minced garlic if desired. Season mixture with sea salt and freshly ground black pepper. Gently toss to evenly combine.

04 - Transfer pasta salad to a serving platter or bowl. Scatter toasted pine nuts and the reserved basil atop for garnish.

05 - Enjoy immediately, or cover and refrigerate up to 2 hours. Allow salad to return to room temperature before serving to enhance flavor.

# Expert Suggestions:

01 -

It&aposs the easiest way to turn a handful of garden-fresh produce into something beautifully satisfying.
The mix of cool mozzarella and sweet tomatoes makes every bite taste like sunshine, which clinched its spot in my summer rotation.

02 -

Forgetting to rinse the pasta with cold water leaves you with a sticky mess—don&apost skip it, no matter how busy you are.
Letting the salad sit too long in the fridge actually dulls the basil&aposs flavor, so keep it fresh and add extra just before serving.

03 -