Summer Pasta Caprese Basil

Fresh tomatoes, mozzarella, and basil create a vibrant Italian-style pasta perfect for summer gatherings.

# Components:

→ Pasta Base

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)

# Method:

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

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

03 - Drizzle the salad 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 coat all ingredients.

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

05 - Serve immediately or chill, covered, for up to 2 hours. Bring back to room temperature before serving for optimal flavor.

# Expert Advice:

01 -

Each bite is bursting with freshness and creamy pockets – making you crave seconds.
The dish is ready in under half an hour and feels as elegant as any Italian restaurant plate.

02 -

Forgetting to drain mozzarella well leaves the salad watery – I learned that after one soggy, disappointing batch.
Letting the pasta cool thoroughly before mixing keeps the cheese from melting and preserves the lovely shape.

03 -