# 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 Steps:
01 - Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente. Drain and rinse under cold running water to cool.
02 - In a large mixing bowl, combine cooled pasta, halved cherry tomatoes, mozzarella, and most of the basil, reserving some for garnish.
03 - Drizzle with extra-virgin olive oil and balsamic glaze. Add minced garlic if desired. Season with sea salt and freshly ground pepper. Toss gently to coat and combine.
04 - Transfer salad to a serving platter or bowl. Sprinkle toasted pine nuts and remaining basil on top for garnish.
05 - Serve immediately or cover and refrigerate for up to 2 hours. Allow salad to come to room temperature before serving for optimal flavor.
