This caprese pasta is the perfect cool and refreshing summer dish. The lemon-infused white balsamic vinegar adds a really nice twist to this classic dish.

Ingredient :

• 1 pound spaghetti

• 1 ½ cups cherry tomatoes, halved

• ½ cup olive oil

• 3 tablespoons lemon-infused white balsamic vinegar

• 2 cloves garlic, chopped

• ⅓ cup chopped Thai basil

• 1 (8 ounce) container small mozzarella balls in oil, halved

• salt and freshly ground black pepper to taste

Directions :

1. Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.

2. Combine cherry tomatoes, mozzarella balls, olive oil, balsamic vinegar, garlic, and Thai basil in a large mixing bowl; mix well. Season with salt and pepper to taste.

3. Drain pasta and top with cherry tomato mixture.