Start by bringing a large pot of salted water to a rolling boil over high heat. Carefully add your choice of rotini or penne pasta, and cook according to the package instructions until it's al dente, usually around 8-10 minutes. Drain the pasta and rinse it under cold water.

In a spacious mixing bowl, combine the cooled pasta with halved grape or cherry tomatoes and fresh mozzarella balls. Tear the basil leaves with your hands and add them to the mix. Gently fold the ingredients together with a spatula.

Drizzle extra-virgin olive oil over the pasta mixture, ensuring all ingredients are lightly coated. Toss everything together gently to integrate the flavors.

Sprinkle the salad with salt and freshly ground black pepper to taste, enhancing the natural flavors of the ingredients.

Transfer the Caprese Pasta Salad to a serving dish. Arrange it to showcase the vibrant colors of the ingredients.

Drizzle balsamic glaze over the top in a zigzag pattern just before serving to add a tangy-sweet finish.

Serve immediately or refrigerate for up to 2 hours, keeping the balsamic glaze separate until ready to serve.