# What You'll Need:
→ Pasta
01 - 10.5 ounces short pasta, such as 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
11 - 2 tablespoons toasted pine nuts
# Directions:
01 - Bring a large pot of salted water to a boil. Add short pasta and cook according to package instructions until al dente. Drain and rinse under cold water to cool completely.
02 - Transfer cooled pasta to a large mixing bowl. Add halved cherry tomatoes, mozzarella balls, and most of the basil, reserving a portion for garnish.
03 - Drizzle extra-virgin olive oil and balsamic glaze over the mixture. Add garlic if desired. Season with sea salt and freshly ground black pepper. Toss gently to ensure even distribution.
04 - Arrange salad in a serving bowl or on a platter. Sprinkle with toasted pine nuts and the remaining basil.
05 - Serve immediately, or cover and refrigerate for up to 2 hours. Return to room temperature prior to serving for optimal flavor.
