Pasta, tomatoes, basil, and mozzarella with a sweet-spicy maple glaze for fresh, vibrant flavor.
# What You'll Need:
→ Pasta
01 - 300 g penne or farfalle pasta
→ Vegetables & Herbs
02 - 250 g cherry tomatoes, halved
03 - 20 g fresh basil leaves, torn or chopped
→ Cheese
04 - 200 g mozzarella balls (bocconcini or ciliegine), drained
→ Hot Maple Glaze
05 - 3 tbsp extra-virgin olive oil
06 - 2½ tbsp pure maple syrup
07 - 2 cloves garlic, finely minced
08 - ½–1 tsp red pepper flakes
09 - ½ tsp sea salt, plus more to taste
10 - ½ tsp freshly ground black pepper
→ Optional Garnish
11 - Additional basil leaves
12 - Freshly cracked black pepper
# Steps to Follow:
01 - Cook the pasta in a large pot of salted boiling water according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Set aside to cool completely.
02 - In a small saucepan, combine olive oil, maple syrup, minced garlic, red pepper flakes, salt, and black pepper. Heat over medium-low, stirring frequently, until the mixture is fragrant and begins to gently simmer, about 2–3 minutes. Do not let the garlic brown. Remove from heat and let cool slightly.
03 - In a large mixing bowl, combine the cooled pasta, cherry tomatoes, mozzarella balls, and basil.
04 - Drizzle the warm maple glaze over the salad. Toss gently to coat all ingredients evenly.
05 - Taste and adjust seasoning as needed. Serve immediately, or chill for 30 minutes for a more refreshing salad.
06 - Garnish with extra basil and a sprinkle of black pepper before serving, if desired.
