It's summa summa time in San Diego! Eighty degree weather, sunshine and long days make my motivation to get in the kitchen and cook slim to none. This Caprese Pasta Salad is perfect for days spent by the pool or at the beach- I like it cold, so I can use leftover pasta and eat it poolside but you could totally warm it up if you need some comfort food later in the evening. I used capetinni pasta...I recently discovered the shape in an amazing dish in Paso Robles & thought it was such a fun shape to use!

This salad makes a great addition for potlucks and barbeques and would be beautttttiful over a bed of baby greens & some grilled chicken {or garbanzo beans if your #plantbased}. Here's to summertime dining!

Caprese Pasta Salad

Ingredients

• 2-3 C Pasta, Cooked (I used Capetinni)

• 1 C Heirloom Tomatoes, Halved

• 8 Oz Mozzarella Balls, Halved

• Bunch Basil, Chopped

• 2 TB Quality Olive Oil

• Salt + Pepper to taste

• Balsamic Glaze

• Baguette for serving

Instructions

1. Slice the tomatoes & mozzarella + chop the basil, set aside

2. Pour cooked pasta in bowl, toss in tomatoes and mozzarella, toss to combine

3. Drizzle olive oil, add salt/pepper to taste, toss to combine

4. Pour in serving bowl, add basil as garnish + drizzle with balsamic glaze