Step 1: Cook the pasta: Bring a large pot of generously salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. Drain immediately and rinse thoroughly under cold water to stop the cooking process and prevent sticking. Set aside to cool completely.
Step 2: Prepare the fresh ingredients: While the pasta cools, halve the cherry or grape tomatoes. Drain the fresh mozzarella balls and halve or quarter them, depending on their size. Thinly slice the fresh basil leaves into ribbons (chiffonade), reserving a few whole leaves for garnish.
Step 3: Make the balsamic vinaigrette: In a small bowl, whisk together the extra virgin olive oil, balsamic vinegar, minced garlic, dried oregano, salt, and freshly ground black pepper until well combined. Taste and adjust seasonings as needed.
Step 4: Assemble the salad: In a large mixing bowl, combine the cooled pasta, halved tomatoes, and diced fresh mozzarella.
Step 5: Dress the salad: Pour about two-thirds of the balsamic vinaigrette over the pasta mixture. Toss gently until all ingredients are evenly coated. Add more dressing if desired.
Step 6: Add basil and chill: Fold in the fresh basil ribbons just before serving. Cover the bowl and refrigerate for at least 30 minutes (or up to 2 hours) to allow the flavors to meld. For best results, allow to sit at room temperature for 10-15 minutes before serving.
Step 7: Serve: Before serving, give the caprese pasta salad another gentle toss. Garnish with reserved whole basil leaves and an optional drizzle of balsamic glaze.