# What You Need:
→ 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 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
# How To Make:
01 - Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain thoroughly and rinse under cold water to cool.
02 - In a spacious mixing bowl, combine cooled pasta, halved cherry tomatoes, mozzarella balls, and most of the basil, reserving some basil for garnish.
03 - Drizzle the salad mixture with extra-virgin olive oil and balsamic glaze. Incorporate minced garlic if desired, and season with sea salt and freshly ground black pepper. Toss gently until well coated.
04 - Transfer the salad to a serving bowl or platter. Sprinkle with toasted pine nuts and the reserved basil.
05 - Serve immediately. If preparing ahead, cover and refrigerate for up to 2 hours and return to room temperature before serving.
