Caprese Pasta Salad

12 oz (340 g) short pasta (rotini, fusilli, or farfalle)

2 cups cherry or grape tomatoes, halved

8 oz (225 g) fresh mozzarella pearls or cubed mozzarella

½ cup fresh basil leaves, chopped or torn

2 tablespoons fresh parsley or chives (optional)

⅓ cup extra-virgin olive oil

1–2 tablespoons balsamic vinegar or balsamic glaze (to taste)

1 small clove garlic, finely minced (optional)

½ teaspoon salt (adjust to taste)

½ teaspoon freshly ground black pepper

Optional: pinch of red pepper flakes

Cook the pasta

Bring a large pot of salted water to a boil. Cook pasta until al dente according to package instructions.

Drain and rinse briefly with cool water. Let cool completely.

Prepare ingredients

Halve tomatoes, cube or drain mozzarella, and chop basil.

Make the dressing

In a small bowl, whisk olive oil, balsamic vinegar (or glaze), garlic, salt, pepper, and red pepper flakes.

Assemble the salad

In a large bowl, combine pasta, tomatoes, mozzarella, and herbs.

Pour dressing over the salad and toss gently to coat.

Chill & serve

Refrigerate for 20–30 minutes before serving for best flavor.

Taste and adjust seasoning before serving.