Caprese Pasta Salad

Bring a large pot of water to a rolling boil and add 1 tablespoon salt.
Add the pasta and cook according to the package instructions, usually 10-12 minutes, until al dente (tender but still slightly firm when you bite a piece).
Drain the pasta in a colander and rinse briefly under cold running water to stop the cooking and cool it down quickly.
Shake the colander well and let the pasta sit for 5 minutes to drain fully; watery pasta will dilute the dressing.
While the pasta cools, halve the cherry tomatoes and drain the mozzarella pearls, patting them dry with a paper towel.
Thinly slice the basil leaves just before using so they don't turn dark and bruised.
In a small bowl, whisk together the olive oil, balsamic vinegar, minced garlic, 1/2 teaspoon salt, black pepper, and red pepper flakes if using.
In a large bowl, combine the cooled pasta, halved tomatoes, mozzarella pearls, and sliced basil.
Pour the dressing over the salad and toss gently with tongs, being careful not to squish the mozzarella pearls.
Taste and adjust seasoning with more salt or a splash more vinegar if needed.
Cover and refrigerate for at least 20 minutes to let the flavors come together, or serve right away at room temperature.
Garnish with whole basil leaves just before serving.