Summer Pasta Salad Caprese Basil

Cooling pasta salad with juicy tomatoes, mozzarella, and basil. Italian-inspired, quick and easy for warm weather.

# Required Ingredients:

→ 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, drained and halved

05 - 1 large handful fresh basil leaves, torn or sliced

06 - 2 tbsp extra-virgin olive oil

07 - 1 tbsp 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 tbsp toasted pine nuts

# Directions:

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 until cooled.

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

03 - Drizzle mixture 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 blend.

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

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

# Expert Suggestions:

01 -

It’s ridiculously quick: just a handful of ingredients and a few minutes, but everyone thinks you worked much harder.
Each forkful bursts with creamy mozzarella and juicy tomatoes like a gentle surprise, making it a hit at barbecues and casual dinners alike.

02 -

If you toss the salad with hot pasta, the mozzarella will melt into a sticky mess—always cool it first.
Adding balsamic glaze after tossing, not before, keeps it glossy and layered in taste.

03 -