First Step: Cook the Pasta Bring a large pot of water to a rolling boil and generously salt it with kosher salt. Add your choice of short pasta and cook until just al dente, usually about 1-2 minutes less than the package instructions. This ensures the pasta remains firm and doesn’t become mushy after mixing. Once cooked, drain and rinse the pasta briefly under cold water to cool it and stop the cooking process. Set aside.

Second Step: Prepare Fresh Ingredients While the pasta cooks, rinse and halve the cherry tomatoes for a burst of juiciness in each bite. Drain the mozzarella balls; if they are large, halve them as well for better distribution. Sliver or chop the fresh basil leaves to release their fragrant aroma and make the salad visually appealing.

Third Step: Combine Core Ingredients In a large mixing bowl, add the cooled pasta, halved cherry tomatoes, mozzarella balls, and fresh basil. Gently toss the ingredients to blend flavors evenly without squishing the delicate mozzarella or tomatoes.

Fourth Step: Prepare the Dressing In a small jar or bowl, whisk together the extra virgin olive oil, white or golden balsamic vinegar, minced garlic, kosher salt, and freshly ground black pepper. Whisk vigorously until the mixture emulsifies and develops a slightly creamy texture. This dressing perfectly balances acidity, richness, and seasoning for the Caprese pasta salad.

Fifth Step: Dress the Salad Drizzle the prepared dressing over the pasta mixture. Toss gently yet thoroughly to ensure every pasta piece and vegetable is coated. The dressing not only tastes delicious but helps the flavors meld beautifully.

Final Step: Rest and Serve Let the salad rest in the refrigerator for at least 30 minutes before serving to give the pasta time to absorb the dressing and the tomato juices. This resting period enhances the flavor harmony and texture. Serve chilled or at room temperature, garnished with additional basil leaves for an eye-catching presentation.