Summer Caprese Pasta Fresh Basil

# Needed ingredients:

→ 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 (optional)

11 - 2 tablespoons toasted pine nuts (optional)

# How to make it:

01 - Fill a large pot with salted water and bring to a boil. Cook pasta according to package directions until al dente, then drain and rinse under cold water to cool.

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

03 - Drizzle the mixture with extra-virgin olive oil and balsamic glaze. Add minced garlic if desired. Season with sea salt and freshly ground black pepper, then toss gently to combine.

04 - Transfer salad to a serving bowl or platter. Sprinkle with toasted pine nuts and the reserved basil leaves.

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

# Expert advice:

01 -

This salad stays fresh and crisp even after a few hours in the fridge—perfect for making ahead of time.
The combination of mozzarella and basil elevates simple pasta into something irresistibly fragrant and satisfying.

02 -

Rinsing pasta under cold water stops it from overcooking—sometimes I forgot and ended up with mushy bites.
Waiting to add the pine nuts until just before serving keeps them from getting soggy; learned that after a less-than-crunchy batch.

03 -