Summer Pasta Salad Caprese

Cherry tomatoes, mozzarella, and basil create a refreshing summer pasta blend. Perfect for quick Italian-style meals.

# Components:

→ 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 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)

# Directions:

01 - Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain thoroughly and rinse with cold water to cool completely.

02 - In a large mixing bowl, combine the cooled pasta, halved cherry tomatoes, drained mozzarella balls, and most of the torn basil, reserving a small portion 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 to ensure even coating.

04 - Transfer the mixture to a serving platter or bowl. Top with toasted pine nuts and the remaining basil leaves.

05 - Serve immediately, or refrigerate covered for up to 2 hours. Allow to come to room temperature before serving to enhance flavor.

# Expert Advice:

01 -

You can prepare everything ahead and surprise everyone with a chilled, flavor-packed salad.
It's that rare dish that feels elegant enough for company but is simple enough for lazy weekday lunches.

02 -

Never skip rinsing cooked pasta in cold water—otherwise, it turns sticky and ruins the clean, fresh taste.
I once used shredded mozzarella instead of balls and the salad lost its texture; stick to bite-size pieces for authentic Caprese flavor.

03 -