Caprese Pasta with Cherry Tomatoes

Caprese Pasta with Cherry Tomatoes is a quick, refreshing delight, serving four with approximately 350-400 calories per portion. With a swift 15-minute prep and no cooking time, this recipe offers a convenient and satisfying meal, showcasing al dente pasta, sweet cherry tomatoes, creamy mozzarella, and aromatic basil, all dressed in a zesty balsamic vinaigrette. The optional balsamic glaze and Parmesan cheese garnish add an extra layer of flavor, making it an ideal choice for a light, Italian-inspired summer dish that's bursting with freshness and color.

Ingredients:

• 8 ounces (225g) of your choice of pasta (e.g., penne or fusilli)

• 2 cups cherry tomatoes, halved

• 8 ounces (225g) fresh mozzarella balls (bocconcini), halved

• 1/2 cup fresh basil leaves, torn or chopped

• 2 cloves garlic, minced

• 1/4 cup extra-virgin olive oil

• 1/4 cup balsamic vinegar

• Salt and black pepper to taste

• Balsamic glaze for drizzling (optional)

• Grated Parmesan cheese for garnish (optional)

Directions:

1. Cook the Pasta: Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Drain and set it aside.

2. Prepare the Dressing: In a small bowl, whisk together the extra-virgin olive oil, balsamic vinegar, minced garlic, salt, and black pepper. This is your dressing.

3. Combine the Ingredients: In a large mixing bowl, combine the cooked pasta, halved cherry tomatoes, mozzarella balls, and torn/chopped fresh basil.

4. Toss with Dressing: Drizzle the dressing over the pasta mixture and toss gently to coat everything with the dressing.

5. Chill (Optional): You can refrigerate the pasta salad for about 30 minutes to allow the flavors to meld together if desired.

6. Serve: Divide the Caprese Pasta with Cherry Tomatoes among four plates. If desired, drizzle with balsamic glaze and garnish with grated Parmesan cheese. Serve and enjoy your fresh and delightful dish!