# What You'll Need:
→ Pasta
01 - 10.5 ounces short pasta (penne, fusilli, or farfalle)
02 - Salt, for boiling water
→ Caprese Mix
03 - 9 ounces cherry tomatoes, halved
04 - 7 ounces 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)
# How to Make:
01 - Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain pasta and rinse briefly under cold water to stop the cooking and cool.
02 - In a large mixing bowl, add the cooled pasta, halved cherry tomatoes, halved mozzarella balls, and most of the basil, reserving a portion for garnish.
03 - Drizzle the mixture with extra-virgin olive oil and balsamic glaze. Incorporate minced garlic if desired. Season with sea salt and freshly ground black pepper. Gently toss to ensure even distribution.
04 - Transfer pasta salad to a serving bowl or platter. Top with toasted pine nuts if using and the remaining basil.
05 - Serve immediately, or cover and refrigerate for up to 2 hours. For optimal flavor, bring salad to room temperature before serving.
