Summer Pasta Salad Caprese

Fresh pasta with tomatoes, mozzarella, and basil makes a flavorful, cool summer dish ready in just 25 minutes.

# What You'll Need:

→ Pasta

01 - 10.5 ounces short pasta such as penne, fusilli, or farfalle

02 - Salt for boiling water

→ Caprese Mix

03 - 9 ounces cherry tomatoes, halved

04 - 7 ounces 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 Steps:

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

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

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

04 - Transfer salad to a serving platter or bowl. Top with toasted pine nuts if using and the reserved basil.

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

# Expert Advice:

01 -

It comes together in a flash and makes the whole kitchen smell like an Italian garden.
The combination of creamy mozzarella, juicy tomatoes, and fresh basil guarantees it disappears faster than you expect.

02 -

I once made the mistake of not drying the mozzarella enough—the result was a watery salad, so pat them dry every single time.
Letting the finished salad sit for a bit at room temperature lets the flavors meld together much better than serving it ice-cold.

03 -