In a small bowl or jar, combine ⅓ cup of olive oil, 2 tablespoons of balsamic vinegar, the juice of half a lemon, 2 minced garlic cloves, 1 teaspoon of Italian seasoning, and a generous pinch of kosher salt and freshly ground black pepper. Whisk or shake until everything is well mixed and emulsified. Set aside.

Bring a large pot of salted water to a rolling boil. Add 8 ounces of dried pasta and cook according to package instructions (8-10 minutes). Drain and rinse under cold water.

In a large mixing bowl, combine the cooled pasta with 1 pint of halved grape tomatoes, 8 ounces of cubed fresh mozzarella, and ½ cup of torn fresh basil leaves. Gently toss.

Drizzle the vinaigrette over the pasta mixture and gently toss until fully coated. Adjust seasoning with more salt or pepper if desired.

Let the Caprese Pasta Salad sit at room temperature for about 15 minutes for optimal flavor development.

Enjoy the Caprese Pasta Salad immediately or store it in an airtight container in the refrigerator for up to three days.