Cook the pasta

• Bring a large pot of salted water to a boil.
• Cook the pasta until al dente, then drain and rinse briefly under cold water.

Prepare the caprese ingredients

• Halve the cherry tomatoes.
• Drain and halve the mozzarella balls.
• Tear the basil leaves.

Make the dressing

• Whisk the olive oil with the balsamic vinegar, salt and pepper in a small bowl.

Assemble the salad

• Transfer the cooled pasta to a large bowl.
• Add the tomatoes, mozzarella and basil.
• Pour over the dressing and toss gently to combine.

Chill before serving

• Let the salad rest in the fridge so the flavors come together, then serve cold or at room temperature.