Start by bringing a large pot of salted water to a rolling boil over high heat. Add 12 ounces of pasta and cook according to the package instructions until al dente, usually around 8–10 minutes. Once cooked, drain the pasta in a colander, and rinse it under cold running water to halt the cooking process and cool it down.

In a large mixing bowl, combine the cooled pasta with a pint of halved grape or cherry tomatoes and 8 ounces of halved mozzarella balls. Add ¼ cup of torn fresh basil leaves for a burst of aromatic flavor. Gently fold the ingredients together using a spatula or large spoon, ensuring even distribution.

Drizzle ¼ cup of extra-virgin olive oil evenly over the salad mixture. Toss everything together until the oil coats the ingredients evenly.

Sprinkle salt and freshly ground black pepper over the pasta salad to taste, and stir gently to ensure the seasonings are well incorporated.

Carefully transfer the salad to a serving dish, arranging it to highlight the colorful ingredients.

Drizzle 2 tablespoons of balsamic glaze over the salad just before serving, creating a zigzag pattern.

Your Caprese Pasta Salad with Balsamic Glaze is ready to enjoy! Refrigerate for up to 2 hours to allow flavors to meld beautifully.