Cook the pasta. Bring a large pot of well-salted water to a boil. Add the pasta and cook until just al dente according to package directions. You want it tender but not soft, so it holds up in the salad.

Cool the pasta. Drain and rinse briefly under cool water to stop the cooking and remove excess starch. Shake off extra water, then spread on a sheet pan to dry for a couple of minutes. This prevents the salad from getting gummy.

Make the vinaigrette. In a large bowl, whisk together olive oil, balsamic, garlic, Dijon, honey (if using), a pinch of red pepper flakes, and a good pinch of salt and pepper. Taste and adjust. It should be bright and slightly tangy, with enough salt to lift the flavors.

Toss the pasta while it’s still slightly warm. Add the cooled-but-not-cold pasta to the bowl and toss to coat. Warm pasta absorbs flavor better, giving you a more seasoned salad.

Add tomatoes and mozzarella. Gently fold in halved tomatoes and mozzarella. If using mini bocconcini, you can leave them whole or cut in half for better distribution.

Finish with basil. Add basil right before serving or chilling. Stack leaves, roll into a log, and slice into thin ribbons. Fold in gently to keep the leaves intact and fragrant.

Adjust and rest. Taste and add more salt, pepper, or balsamic if needed. For deeper flavor, let the salad rest 15–30 minutes. If chilling longer, hold back half the basil and add it fresh just before serving.

Optional add-ins. For extra texture or protein, fold in olives, arugula, toasted pine nuts, grilled chicken, or bits of prosciutto. Keep the balance in mind so the Caprese flavors still shine.