Start by bringing a large pot of water to a rolling boil over high heat. Generously season the water with kosher salt, resembling the flavor of the ocean. Once boiling, add your small pasta and cook according to the package instructions, typically around 8-10 minutes, or until al dente.

Once the pasta is cooked to perfection, drain it in a colander and quickly rinse it under cold running water for about 30 seconds to stop the cooking process and cool it down.

While the pasta cools, halve the mozzarella balls and cherry tomatoes. Combine these fresh ingredients in a medium mixing bowl, ensuring the tomatoes are ripe.

Add the cooled pasta to the bowl containing the mozzarella and tomatoes. Toss the ingredients together gently, ensuring every piece of pasta is coated with the essence of the juicy tomatoes and creamy mozzarella. Add freshly sliced basil just before dressing.

In a separate small bowl or jar, whisk together extra virgin olive oil, white balsamic vinegar, minced garlic, kosher salt, and freshly ground black pepper until well combined.

Drizzle the dressing evenly over the pasta salad, and gently toss to incorporate all elements evenly.

Let the Caprese Pasta Salad sit at room temperature for about 30 minutes before serving to enhance the flavors.