Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Once cooked, drain the pasta and rinse it with cold water to stop the cooking process and cool it down quickly.
Prepare the Salad Ingredients:
While the pasta is cooling, halve the cherry or grape tomatoes. Cut the fresh mozzarella into bite-sized cubes or use bocconcini balls.
Chop the fresh basil leaves into thin strips.
Combine the Salad:
In a large mixing bowl, combine the cooled pasta, tomatoes, mozzarella, and basil. Toss gently to combine.
Make the Dressing:
In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and pepper. Pour the dressing over the pasta salad and toss again to ensure everything is evenly coated.
Serve:
If desired, drizzle the salad with balsamic glaze for an extra touch of flavor and presentation. Serve immediately or refrigerate for up to an hour to allow the flavors to marinate.
Serving and Storage Tips:
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